Iced Herb Gazpacho - 9.4g Carbs, 2.6g Fiber, 5.5g Sugar
From: http://www.herbcompanion.com
7/7/2011 - by Robyn Griggs Lawrence
Whip Up a Batch of Iced Herbal Gazpacho Perfect Summer Food!
If your garden is bursting with fresh herbs and you're lucky enough
to have tomatoes already, whip up Lynn Alley's healthy, easy gazpacho
for dinner tonight. Best when it's made from garden-fresh ingredients,
this cold soup is a delicious way to feed a crowd.
Serves: 6
6 large tomatoes
4 cloves fresh garlic, pressed
1/2 cucumber
1/2 tsp red pepper flakes
1/2 cup red wine vinegar
1/2 cup olive oil
2 scallions, chopped
3 sprigs basil leaves
3 sprigs cilantro leaves
3 sprigs parsley leaves
Salt and pepper
1. In a food-processor bowl, roughly puree the tomatoes, garlic,
cucumber, red pepper flakes, vinegar and oil. Add scallions and
herbs, then pulse just until they're chopped. (If you let the
machine run, you'll end up with a brownish mess.) Add salt and
pepper to taste.
2. Chill at least an hour or two before serving. If possible, chill
overnight so the flavors can blend.
Nutrition from: www.caloriecount.about.com
Servings: 6
Serving Size: 259 g (9.13595614 oz)
Nutrition per Serving:
205 Calories, 166 Calories from Fat, 18.5g Total Fat, 2.6g Saturated Fat,
0g Trans Fat, 0mg Cholesterol, 13mg Sodium, 9.4g Total Carbs, 2.6g Dietary Fiber, 5.5g Sugars, 2g Protein
Vitamin A 35% - Vitamin C 44% - Calcium 3% - Iron 5%
Nutrition Grade: B
Good points:
No cholesterol
Very low in sodium
High in vitamin A
Very high in vitamin C
