Saturday, May 29, 2010

Tropical Gazpacho

From Moosewood Low-Fat Favorites

4 garlic cloves, minced
1 1/2 peeled, seeded, and diced cucumbers
1 1/2 c diced red bell peppers
1/2 c diced red onions
1 c diced tomatoes
1 c canned unsweetened pineapple chunks in juice
2 Tbsp red wine vinegar
pinch of cayenne
1 tsp ground cumin
1 1/2 c French or Italian bread, crust removed, torn into chunks
3 c tomato juice
salt and ground pepper to taste

1. In food processor (or large blender) combine garlic, 3/4 c diced cukes, 3/4 c diced bell peppers, red onions, 1/2 c of the tomatoes, the pineapple and juice, vinegar, cayenne, cumin, bread chunks, and tomato juice; puree until smooth
2. Transfer puree mixture to a bowl and stir in remaining diced cukes, bell peppers, and tomatoes
3. Add salt and pepper to taste and refrigerate at least 1 hour, until chilled.

Note: tastes better if you let it sit in the fridge for at least 1 day

Serves 4-6

Nutrition per 10-oz serving:
111 cal, 3.4 g protein, .9 g fat, 3.0 g fiber

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