Spicy gazpacho
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cucumber; peeled, seeded and chunked | |
| 1 | Green bell pepper; seeded and chunked | |
| 2 | Celery stalks; chunked | |
| 1 | White onion; chunked | |
| 1 | Garlic clove; peeled | |
| 1¼ | cup | Low-sodium vegetable juice |
| ¼ | cup | Red-wine vinegar |
| ½ | teaspoon | Hot red pepper sauce |
| ½ | teaspoon | Salt |
| 1 | Plum tomato; seeded and chopped | |
Directions
Makes 6 servings
This is a very chunky gazpacho, filled with bits of vegetables. If you prefer a smoother consistency, process for a longer time in the food processor. Different hot sauces will produce different results. For example, red pepper sauce is a bit hotter; green pepper sauce, made from jalapeno peppers, is somewhat mellower. For a milder soup, omit the hot sauce entirely and use a spicy vegetable juice.
1. In a food processor, combine the cucumber, pepper, celery, onion and garlic; pulse 8-10 times to break up. Add the vegetable juice, vinegar, pepper sauce and salt; process to a fine dice. Transfer to a nonreactive bowl and refrigerate, tightly covered, at least 2 hours.
2. Serve, sprinkled with the tomato.
Per serving: 39 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 240 mg sodium, 8 g total carbohydrate, 2 g dietary fiber, 1 g protein, 30 mg calcium. POINTS PER SERVING: 0. Converted by MC_Buster.
Recipe by: Weight Watchers 1999 Daily Coach, week 7 Posted to fatfree digest by Kathleen <schuller@...> on Jul 4, 1999, converted by MM_Buster v2.0l.