Free gazpacho - 0 to 2 points
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | V-8 hot & spicy vegetable juice |
| 2 | Green onions; chopped | |
| 2 | mediums | Cucumbers; peeled and chopped |
| 2 | cups | Chopped tomatoes |
| 1 | cup | Chopped green bell pepper |
| ½ | cup | Chopped onions |
| 2 | tablespoons | Balsamic vinegar; or red wine vinegar |
| ¼ | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried parsley |
| 1 | tablespoon | Olive oil; optional |
Directions
Gazpacho is a cold vegetable soup that is great for the summertime.
1. Combine all ingredients in large Tupperware bowl. Remove 1 to 2 cups of soup and blend until smooth in blender. Put back in bowl with remaining soup and chill for several hours to blend flavors. Can serve with a dollop of nonfat sour cream, if desired. 1 Tbsp. of olive oil is optional: add ½ fat if used).
Serving Size (⅙ recipe) Per MC Nutritional Analysis: With olive oil: Per Serving: 119.3 Calories, 2.9g Fat, 4.8g Fiber Weight Watcher Points: 2 Without olive oil: Per Serving: 99⅖ Calories, 0.6g Fat, 4.8g Fiber Weight Watcher Points: 1 This came with the recipe: Per Serving: 37 Calories, 0.4g Fat, 1.7g Fiber Selections: 1 FR/V ( ½ FA if olive oil is used) Weight Watcher Points: 0
Recipe by: Susan From W. W. Forum Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on May day,, 06, 199, converted by MM_Buster v2.0l.