Gazpacho
Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | 1 ¼ cups |
| Calories | 52 |
| Total Fat | less than 1 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 41 mg |
| Potassium | 514 mg |
| Total Carbohydrate | 12 g |
| Dietary Fiber | 2 g |
| Protein | 2 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Medium tomatoes, peeled,
chopped | 3 |
| Cucumber, seeded, chopped | ½ cup |
| Green pepper, chopped | ½ cup |
| Green onions, sliced | 2 |
| Low-sodium vegetable juice cocktail | 2 cups |
| Lemon juice | 1 tablespoon |
| Basil, dried | ½ teaspoon |
| Hot pepper sauce | ¼ teaspoon |
| Garlic clove, minced | 1 |
- Directions
- In large mixing bowl, combine all
ingredients.
- Cover and chill in the refrigerator for
several hours.