Title: Gazpacho
Categories: Soup Diabetic Vegetarian Mexican
Yield: 4 Servings

3	c	Low-Sodium Tomato Juice
1	c	Green Pepper, minced
1		Cucumber, diced (about 2 cups)
2		Green Onions, chopped
1		Garlic Clove, minced
1/4	c	Parsley, freshly chopped

Cold and refreshing, this soup is terrific during the hot summer months.

ds Tabasco Sauce Black Pepper, freshly ground, to taste

Puree all ingredients in a blender or food processor.

Chill for at least 2 hours.

Serve cold or at room temperature.

Yield: 4 servings, 4 cups

One Serving = 1 cup Calories: 48 Protein: 2 g Fat: < 1 g Carbohydrate: 11 g Fiber: 3 g Cholesterol: 0 mg Sodium: 23 mg Potassium: 402 mg

Exchange: 2 Vegetable

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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