Italian Gazpacho

  • Serves: 4; 3/4 cup per serving


Description

Gazpacho, a Spanish soup served chilled or at room temperature, goes Italian with the addition of lots of fresh basil.

Ingredients

10 ounces grape tomatoes (about 2 cups)
1/2 medium cucumber, peeled
1/4 cup packed fresh basil leaves
1/4 cup chopped red onion
1/2 medium green bell pepper, ribs and seeds discarded
1/2 cup water
3 tablespoons cider vinegar
2 tablespoons drained capers
1 1/2 tablespoons olive oil (extra-virgin strongly preferred)
1 medium garlic clove
1 medium lemon, quartered

Cooking Instructions

For a coarser texture, process all the ingredients except the lemon in a food processor until the desired consistency. For a finer texture, pulse in a blender (pulsing keeps the mixture from foaming). Serve at room temperature or cover and refrigerate until chilled. Serve with the lemon wedges.

Cook's Tip

Be creative and try other seasonings for the soup. Here are a couple of ideas to get you started: Replace the basil with other fresh herbs, such as a combination of oregano and parsley (about 2 tablespoons chopped oregano and 2 tablespoons snipped parsley), or try kalamata olives (about 8) or Louisiana hot sauce (about 1 tablespoon) instead of the capers.


Nutritional Analysis
Per serving
Calories Per Serving
78
Total Fat
5.5g
Saturated Fat
1.0g
Trans Fat
0
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3.5g
Cholesterol
0mg
Sodium
137mg
Carbohydrates
7g
Fiber
2g
Sugar
4g
Protein
1g

Dietary Exchanges


1/2 fruit



This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.