Easy Blender Gazpacho - 8g Carbs, 2g Fiber, 4g Sugar
From: www.vegetariantimes.com - July 2007
This version of gazpacho does away with all the slicing and dicing,
and blending the soup lets the flavors meld without a lengthy chill
time. Any vinegar will work in this soup, but sherry vinegar brings
it closest to its Spanish roots.
Vegan
30 minutes or fewer
Serves: 6
4 medium tomatoes, quartered
1 medium seedless cucumber, peeled and roughly chopped (about 2 1/2 cups)
1 small red bell pepper, chopped (about 1 cup)
1 Tbsp sherry vinegar
2 cloves garlic, peeled
1 Tbsp olive oil
Puree all ingredients except olive oil in blender until smooth.
Ladle gazpacho into bowls, drizzle with oil, and serve.
Nutrition per Serving:
60 Calories, 3g Total Fat, 0.5g Saturated Fat, 0mg Cholesterol,
1g Protein, 6mg Sodium, 8g Carbs, 2g Fiber, 4g Sugar
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