| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Beverages, Vegetables, Low-cal | 4 | Servings | |
INGREDIENTS
| 6 | Tomatoes; ripe & juicy Salt & freshly ground pepper (optional) | |
| 1 | pn | Oregano, dried;or fresh thyme |
| 4 | Lemon wedges; small |
INSTRUCTIONS
Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl. Add enough ice water to make 4 cups. Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings. Serve cold with a squeeze of lemon juice. Nutrients for 1 cup with 1 teaspoon lemon juice Calories: 26 Exchange: 1 vegetable g mg carbohydrate: 6 potassium: 280 protein: 1 sodium: 38 fat: negligible cholesterol: 0 fiber: 1 SERVES: 4 (assuming 1 cup per serving) SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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