DescriptionSpain
4 servings
About $2.35 per serving
6 small ripe tomatoes, peeled and seeded and 2 cups low-sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained)
1 cucumber, peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced ¼ cup red wine vinegar Juice of 1 lemon ½ teaspoon pepper ½ teaspoon Italian seasoning (salt free/low sodium) 1/2 teaspoon red pepper flakes (optional) - Add all ingredients to a blender or food processor and blend until well mixed but slightly chunky.
- Chill up to 2 hours or overnight before serving. (NOTE: if you don’t have a blender or food processor, try to dice the vegetables as finely as possible and use a masher to mix and mash, for approximately 2 minutes to combine flavors).
- Serve as a chilled soup or as a dip for low sodium, whole wheat crackers or tortilla chips made with liquid oil and no hydrogenated fat or tropical oils, such as palm or coconut oil.
Per serving: | Calories | 84 | | Total Fat | 0.5 g | | Saturated Fat | 0.0 g | | Trans Fat | 0.0 g | | Polyunsaturated Fat | 0.0 g | | Monounsaturated Fat | 0.0 g | | Cholesterol | 0 mg | | Sodium | 108 mg | | Carbohydrates | 18 g | | Dietary Fiber | 5 g | | Added Sugars | 0 g | | Protein | 3 g | | Potassium | 1078 mg | | Calcium | 55 mg |
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Recipe copyright © 2012 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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