Free gazpacho - 0 to 2 points

Yield: 6 servings

Measure Ingredient
1 quart V-8 hot & spicy vegetable juice
2 \N Green onions; chopped
2 mediums Cucumbers; peeled and chopped
2 cups Chopped tomatoes
1 cup Chopped green bell pepper
½ cup Chopped onions
2 tablespoons Balsamic vinegar; or red wine vinegar
¼ teaspoon Worcestershire sauce
1 teaspoon Dried basil
1 teaspoon Dried parsley
1 tablespoon Olive oil; optional

Gazpacho is a cold vegetable soup that is great for the summertime.

1. Combine all ingredients in large Tupperware bowl. Remove 1 to 2 cups of soup and blend until smooth in blender. Put back in bowl with remaining soup and chill for several hours to blend flavors. Can serve with a dollop of nonfat sour cream, if desired. 1 Tbsp. of olive oil is optional: add ½ fat if used).

Serving Size (⅙ recipe) Per MC Nutritional Analysis: With olive oil: Per Serving: 119.3 Calories, 2.9g Fat, 4.8g Fiber Weight Watcher Points: 2 Without olive oil: Per Serving: 99⅖ Calories, 0.6g Fat, 4.8g Fiber Weight Watcher Points: 1 This came with the recipe: Per Serving: 37 Calories, 0.4g Fat, 1.7g Fiber Selections: 1 FR/V ( ½ FA if olive oil is used) Weight Watcher Points: 0

Recipe by: Susan From W. W. Forum Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on May day,, 06, 199, converted by MM_Buster v2.0l.

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