Gluten-Free Tea Gazpacho - 22g Carbs, 6g Fiber
From: The Ultimate Tea Diet (Harper Collins) by Mark Ukra VIA
www.livingwithout.com
This no-fuss, no-cook soup is perfect for the end of summer. Packed
with nutrients, it finishes off summer's harvest-fresh bounty and
makes a simple yet flavorful meal that's low in calories. Serve chilled.
Serves: 4
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 large cucumber, peeled and chopped
1 tsp oolong loose-leaf tea
1 (28-oz can) diced tomatoes, with juice
1 medium onion, chopped
2 garlic cloves, minced
3 Tbsp red wine vinegar
1 Tbsp olive oil
4 drops hot sauce, optional
Salt and ground pepper, to taste
1. Set aside a quarter of the peppers and cucumber for garnish.
2. With a mortar and pestle or the flat side of a large chef's knife,
grind tea leaves to make a powder.
3. Place tomatoes, onion, remaining peppers and cucumbers, garlic,
vinegar, oil, tea and hot sauce (if using), salt and pepper in a
blender or food processor and blend until mixture is the consistency
of gazpacho.
4. Transfer the soup to a bowl and refrigerate at least 2 hours.
If desired, thin soup by adding some brewed oolong tea.
Serves: 4
Nutrition per Serving:
133 Calories, 4g Total Fat, 1g Saturated Fat, 0g Trans Fat,
0mg Cholesterol, 265mg Sodium, 22g Carbs, 6g Fiber, 5g Protein
