| 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.
A Message from our Provider:
“No one understands like Jesus”