Easy Gazpacho - 20g Carb,2g Fiber
From The American Institute for Cancer Research AICR
Refreshing Soup
Refreshing onwarm days, gazpacho deliciously combines an abundance
of fresh produce. This classic Spanish soup is one of the fastest
soups you can make, and you do not have to heat up the kitchen to
make it. This version produces an authentic result with little
effort and lots of nutrition. Gazpacho is excellent as a first
course or as a mid-afternoon refresher. The taste is so lively that
it will have you dancing the flamenco.
2 cups tomato juice, preferably reduced-sodium
1-2 garlic cloves, chopped
2 tsp olive oil
2 Tbsp bread crumbs
1/2 Tbsp white wine vinegar
Salt and freshly ground black pepper, to taste
1/4 cup seeded and diced cucumber
1/4 cup finely diced green bell pepper
1 plum tomato, seeded and finely diced
1/4 cup red onion, finely diced
1/4 cup zucchini, finely diced (optional)
1 hard boiled egg white, finely chopped (optional)
In a blender, purée the tomato juice, garlic and olive oil. Add the
bread crumbs and vinegar, and blend to combine. Season to taste with
salt and pepper. Pour the soup into a covered container and chill well,
at least 2 hours to overnight.
When you�re ready to serve it, adjust the seasonings if necessary.
Divide the soup among 4 serving bowls. Add 1 Tbsp. each of the diced
cucumber, pepper, tomato and onion, plus zucchini and egg white if
desired.
Makes 2 servings
1 cup per serving
Per serving:
139 Calories, 5g Total Fat (less than 1g Saturated Fat),
20g Carbohydrate, 4g Protein, 2g Dietary Fiber, 194mg Sodium