Icy-Hot Gazpacho Recipe - Cooking Index
Icy-Hot Gazpacho Recipe - Cooking Index
| 1 | Diced tomatoes - (14 1/2 oz) - drained | |
| 1 | No-salt-added tomato juice - (46 oz) | |
| 1 | Cucumber - peeled, seeded, (large) | |
| And diced | ||
| 1 | Green bell pepper - diced (medium) | |
| 5 | Scallions - thinly sliced | |
| 3 | Garlic cloves - minced | |
| 1/3 cup | 78ml | White vinegar |
| 1 tablespoon | 15ml | Olive oil |
| 2 teaspoons | 10ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Hot pepper sauce |
In a large bowl, combine all the ingredients; mix well.
Cover and chill for at least 4 hours before serving.
This recipe yields 10 servings. Serving size: 1 cup.
Exchanges Per Serving: 2 Vegetable.
Nutrition Facts: Calories 55; Calories from Fat 13; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 99mg; Carbohydrate 11g; Dietary Fiber 2g; Sugars 7g; Protein 2g.
Source:
American Diabetes Association at http://www.diabetes.org
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