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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Ww’s dietin, Soups and s, Vegetables 6 servings

INGREDIENTS

1 Cucumber; peeled, seeded and chunked
1 Green bell pepper; seeded and chunked
2 Celery stalks; chunked
1 White onion; chunked
1 Garlic clove; peeled
1 1/4 c Low-sodium vegetable juice
1/4 c Red-wine vinegar
1/2 ts Hot red pepper sauce
1/2 ts Salt
1 Plum tomato; seeded and chopped

INSTRUCTIONS

Makes 6 servings
This is a very chunky gazpacho, filled with bits of vegetables. If you
prefer a smoother consistency, process for a longer time in the food
processor. Different hot sauces will produce different results. For
example, red pepper sauce is a bit hotter; green pepper sauce, made from
jalapeno peppers, is somewhat mellower. For a milder soup, omit the hot
sauce entirely and use a spicy vegetable juice.
1. In a food processor, combine the cucumber, pepper, celery, onion and
garlic; pulse 8-10 times to break up. Add the vegetable juice, vinegar,
pepper sauce and salt; process to a fine dice. Transfer to a nonreactive
bowl and refrigerate, tightly covered, at least 2 hours.
2. Serve, sprinkled with the tomato.
Per serving: 39 calories, 0 g total fat, 0 g saturated fat, 0 mg
cholesterol, 240 mg sodium, 8 g total carbohydrate, 2 g dietary fiber, 1 g
protein, 30 mg calcium. POINTS PER SERVING: 0. Converted by MC_Buster.
Recipe by: Weight Watchers 1999 Daily Coach, week 7
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Jul 4,
1999, converted by MM_Buster v2.0l.

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