Guest guest Posted July 31, 2008 Report Share Posted July 31, 2008 Gazpatho soup Serving Size: 1 cup Total Servings: 8 This classic chilled soup is packed with crunchy vegetables that add texture and flavor with every spoonful. Make it a day or two ahead of time-the longer it sits in the fridge, the better it gets! Ingredients block quote 1 (46-ounce) can low-sodium vegetable juice 2 tablespoons red wine vinegar 1 tablespoon minced garlic 1 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1 1/2 cups finely chopped tomato 1/2 cup chopped onion 1 cup chopped green onion 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves Dash hot pepper sauce Pepper to taste block quote end Cooking Directions list of 3 items 1. In a large bowl, combine the tomato juice, vinegar, and garlic. In a medium bowl, combine the green pepper, red pepper, tomato, onion, and green onion. 2. Add half the vegetable mixture to the tomato juice mixture. Place the remaining half of the vegetable mixture in a blender or food processor and blend until smooth. 3. Add the pureed vegetables to the tomato juice mixture. Stir in the basil, oregano, hot pepper sauce, and pepper. Refrigerate, covered, until well chilled or overnight. list end Terrific Tidbit If you only have green bell peppers or red bell peppers are too expensive, don't worry-just use green peppers and I promise no one will ever know. This soup is loaded with Vitamin C from the peppers. Exchanges & Choices table with 2 columns and 12 rows 3 Vegetables Calories 60 Calories from Fat 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 109mg Total Carbohydrate 13g Dietary Fiber 3g Sugar 8g Protein 2g Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2008 Report Share Posted July 31, 2008 Thank you Pat, great one for a hot day! Gatpatho Soup Gazpatho soup Serving Size: 1 cup Total Servings: 8 This classic chilled soup is packed with crunchy vegetables that add texture and flavor with every spoonful. Make it a day or two ahead of time-the longer it sits in the fridge, the better it gets! Ingredients block quote 1 (46-ounce) can low-sodium vegetable juice 2 tablespoons red wine vinegar 1 tablespoon minced garlic 1 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1 1/2 cups finely chopped tomato 1/2 cup chopped onion 1 cup chopped green onion 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves Dash hot pepper sauce Pepper to taste block quote end Cooking Directions list of 3 items 1. In a large bowl, combine the tomato juice, vinegar, and garlic. In a medium bowl, combine the green pepper, red pepper, tomato, onion, and green onion. 2. Add half the vegetable mixture to the tomato juice mixture. Place the remaining half of the vegetable mixture in a blender or food processor and blend until smooth. 3. Add the pureed vegetables to the tomato juice mixture. Stir in the basil, oregano, hot pepper sauce, and pepper. Refrigerate, covered, until well chilled or overnight. list end Terrific Tidbit If you only have green bell peppers or red bell peppers are too expensive, don't worry-just use green peppers and I promise no one will ever know. This soup is loaded with Vitamin C from the peppers. Exchanges & Choices table with 2 columns and 12 rows 3 Vegetables Calories 60 Calories from Fat 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 109mg Total Carbohydrate 13g Dietary Fiber 3g Sugar 8g Protein 2g Quote Link to comment Share on other sites More sharing options...
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