Gazpacho

Updated:Apr 17,2014


Gazpacho

Gazpacho

Description

Spain

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)
½ teaspoon red pepper flakes (optional)
 
  1. Add all ingredients to a blender or food processor and blend until well mixed but slightly chunky.
  2. 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).
  3. 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:
Calories84
Total Fat0.5 g
Saturated Fat0.0 g
Trans Fat0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat0.0 g
Cholesterol 0 mg
Sodium108 mg
Carbohydrates18 g
Dietary Fiber5 g
Added Sugars0 g
Protein 3 g
Potassium1078 mg
Calcium55 mg


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Recipe copyright © 2014 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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Related Lessons

Peeling a Whole Tomato
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