I love soup – I think it is such a great way to fill up with vegetables and is a great appetizer, snack or meal, depending on how you make it. Also, you can make a large portion at once and eat it throughout the week, which is a great way to prepare yourself for days when you may be very busy. This chilled gazpacho is always a favorite and is a cinch to whip up. Not only does this bowl just taste like spring – it is full of nutrients, too! Tomatoes contain beta-carotene, which your body converts to vitamin A. Also, the garlic and onion in this recipe have sulfur-containing compounds, which are best absorbed when eaten raw. This chilled, slightly spicy soup will become a spring and summer staple once you try it once – I promise! Ingredients (serves 4):
6 roma tomatoes
1 large cucumber
1 small onion
1 tsp lemon juice
1 tsp extra virgin olive oil
1 Tbsp red wine vinegar
1 clove garlic
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp Tabasco sauce (or comparable hot sauce) * Like it spicy? Just add more hot sauce!
1 Tbsp fresh parsley, chopped
1. Slice tomatoes in quarters. Place in food processor.
2. Add lemon juice, hot sauce, salt, pepper, olive oil and vinegar to food processor. Pulse with tomatoes until chunky (approximately 5-10 seconds).
3. Dice onion, garlic and cucumber. Add to food processor.
4. Add parsely. Pulse until pureed (approximately 10 seconds). The soup should be chunky but slightly liquid.
5. Chill in the refrigerator until cold (approximately 45 minutes). Serve cold.
The Goods: What’s Inside?
Nutritional Analysis Per Serving:
Calories 44 calories, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 302 mg, Carbohydrates 7 g, Fiber 2 g, Protein 4 g, Calcium 26 mg