Gazpacho

Think it’s too hot in the Texas heat for soup….well make this cool and refreshing  soup and you’ll change your mind. This scrumptious gazpacho is easy to make and full of vegetables to help work towards you’re getting in all your daily servings.

Gazpacho

2 ½   cups tomato or vegetable juice

1       cup peeled, seeded, finely chopped fresh tomatoes

½      cup finely chopped celery

½      cup finely chopped cucumber

½      cup finely chopped green bell pepper

½      cup finely chopped green onion

3          tablespoons white wine vinegar

2          tablespoons extra-virgin olive oil

1       large garlic clove, minced

2          teaspoons finely chopped fresh flat-leaf parsley

2          teaspoons finely chopped cilantro

½          teaspoon salt

½          teaspoon Worcestershire sauce

½          teaspoon freshly ground black pepper

Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, cilantro, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl.  Cover and refrigerate overnight.  Serve cold.

Yields 5 servings.

Nutrients Per Serving:   Cal 117;  Prot  2 g;  Carbo  13 g;  Fat  6 g;  Sod  690 mg;  Fiber 4 g