Yield: 6 servings
|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.