Gazpacho
When the dog days of summer arrive, turn to this no-cook chilled soup. It is low in sodium and calories, contains no fat, and is quite refreshing.
Recipe information
Yield
Serves 12; 1/2 cup per serving
Ingredients
2 medium cucumbers
1 medium tomato
1 small green bell pepper
1 small zucchini
1/2 medium onion
3 or 4 medium green onions
4 cups low-sodium mixed-vegetable juice
1/4 cup snipped fresh parsley or 1 tablespoon plus 1 teaspoon dried, crumbled
1 tablespoon fresh lemon juice (optional)
2 medium garlic cloves, minced
1 teaspoon Worcestershire sauce (lowest sodium available)
1/2 to 1 teaspoon pepper
1 1/2 medium lemons, cut into 12 wedges total (optional)
Preparation
Step 1
Finely chop the cucumbers, tomato, bell pepper, zucchini, onion, and green onions. Put in a large bowl.
Step 2
Stir in the remaining ingredients except the lemon wedges. Cover and refrigerate for at least 2 hours. Serve with the lemon wedges on the side.
Nutrition Information
Step 3
(Per serving)
Step 4
Calories: 33
Step 5
Total fat: 0.0g
Step 6
Saturated: 0.0g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.0g
Step 9
Monounsaturated: 0.0g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 52mg
Step 12
Carbohydrates: 7g
Step 13
Fiber: 2g
Step 14
Sugars: 5g
Step 15
Protein: 2g
Step 16
Calcium: 25mg
Step 17
Potassium: 444mg
Dietary Exchanges
Step 18
1 vegetable
