Gazpacho II

Recipe Ingredients

1		Garlic clove
1 lb	454g / 16oz	Ripe tomatoes
1 1/2 lbs	681g / 24oz	Cucumbers - (abt 2 large)
1 cup	146g / 5.1oz	Finely-diced green pepper
1 cup	110g / 3.9oz	Finely-diced celery
1 cup	62g / 2.2oz	Finely-diced onion
2 cups	474ml	Tomato juice or V-8 Juice
1 tablespoon	15ml	Corn oil
1 cup	237ml	Cold water
3		Tabasco sauce
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
1/2 cup	15g / 0.5oz	Seasoned croutons
		Chopped parsley - for garnish

Recipe Instructions

Crush peeled garlic into the bottom of a 2 1/2-quart bowl. Core tomatoes and discard cores and seeds; finely dice tomatoes. Pare cucumbers, cut lengthwise into eighths, discard centers and seeds; finely dice remaining cucumber.

Measure all ingredients except croutons and parsley into the large bowl on to of garlic. Mix thoroughly. Cover bowl tightly and chill for 2 hours or longer. Serve soup in chilled bowls garnished with croutons and parsley.

This recipe yields 9 servings. Serving size: 3/4 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

Nutrition Facts: Carbohydrates 8g; Protein 1g; Fat 2g; Calories 50; Fiber 2.0g; Sodium 435mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice or V-8.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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