Spicy Gazpacho

Recipe By :Sandra Woodruff, RD "Fat-Free Holiday Recipes (1995)"

0 Points Per Serving

Here is a recipe I enjoy having on hand when I am hungry when I come home from work. Helen

5 cups tomatoes -- diced, ripe

1 1/2 cups cucumber -- peeled & diced

1 medium green bell pepper -- chopped

1 medium red bell pepper -- chopped

2/3 cup scallions -- sliced

1/2 cup red wine vinegar

1 1/2 cups tomato juice

4 1/2 teaspoons fresh oregano -- minced

1 1/2 teaspoons chili power

3 cloves garlic -- crushed

1 1/2 teaspoons sugar

1/4 teaspoon ground black pepper

1/2 teaspoon salt

3/4 cup fat-free sour cream -- optional

COMBINE the vegetables in a large bowl. Combine the remaining ingredients, except for the sour cream, in a medium sized bowl, and pour over the vegetables. Toss to mix well. Cover the soup and chill for several hours or overnight. LADLE the soup into individual serving bowls and garnish each serving with a tablespoonful of sour cream if desired. SERVE with Garlic & Herb Croutons.

Serving Size : 12

Nutritional Facts (per 3/4 cup soup per soup and sour cream only. (as per cookbook) Calories: 34; Fat 0.3g; Protein 1.3g; Cholesterol: 0mg; Fibre 1.9g; Sodium 100mg.

Yield: "9 cups"

Per serving: 44 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 10g Carbohydrate; 2mg Cholesterol; 218mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : You can substitute plain fat-free yogurt in place of the fat-free sour cream. I make this soup the night before, so that it is ready when I come home from work I also sometimes whiz all ingredients up in the food processor to make it smooth.

Shared by: shewill5