Gazpacho
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2 small tomatoes, quartered
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1-1/2 cups low sodium tomato/vegetable juice, chilled
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1/4 cup minced fresh cilantro leaves
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1 small garlic clove, chopped
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¼ cup chopped, seeded cucumber
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2 tablespoons chopped red onion
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1 tablespoon jalapeño pepper (or to taste), chopped
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1/4 tsp. ground cumin
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2 tablespoons fresh lime juice
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Freeze tomatoes in a plastic bag until hard, about 3 to 4 hours. Frozen tomatoes will keep up to one week.
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Place frozen tomatoes, juice, cilantro, garlic, cucumber, red onion, jalapeño, cumin and lime juice in a blender. Purée until well blended and almost smooth. Serve immediately.
Yields 2 servings.
| Nutrition Facts Servings per recipe: 26..................... |
| Amount Per Serving |
| Calories 807.......................... Calories from fat 9 |
| ............................................................
%
Daily Value Total Fat 1g............................ 81 44 1% ......... Saturated Fat trace1 0% Cholesterol 0mg.....3 0% Sodium 54mg........ n 2% Carbohydrate 9g...... ...... 3% ............Dietary Fiber 4g........ 15% Protein 3g................................................ 6% Vitamin A: 31% Vitamin C: 117% Folacin: 6% Calcium: 5%......... Iron: 11% Potassium: 23% |
Source: Modified from original source: American Institute for Cancer Research at http://www.aicr.org/site/PageServer
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu