Gazpacho
- 2 medium cucumbers
- 1 medium tomato
- 1 small green bell pepper
- 1 small zucchini
- 1/2 medium onion
- 3 or 4 medium green onions
- 4 cups low-sodium mixed-vegetable juice
- 1/4 cup snipped fresh parsley or 1 tablespoon plus 1 teaspoon dried, crumbled
- 1 tablespoon fresh lemon juice (optional)
- 2 medium garlic cloves, minced
- 1 teaspoon Worcestershire sauce (lowest sodium available)
- 1/2 to 1 teaspoon pepper
- 1 1/2 medium lemons, cut into 12 wedges total (optional)
- Finely chop the cucumbers, tomato, bell pepper, zucchini, onion, and green onions.
- Put in a large bowl.
- Stir in the remaining ingredients except the lemon wedges.
- Cover and refrigerate for at least 2 hours.
- Serve with the lemon wedges on the side.
- (Per serving)
- Calories: 33
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 52mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 5g
- Protein: 2g
- Calcium: 25mg
- Potassium: 444mg
- 1 vegetable
cucumbers, tomato, green bell pepper, zucchini, onion, green onions, lowsodium, parsley, lemon juice, garlic, worcestershire sauce, pepper, lemons
Taken from www.epicurious.com/recipes/food/views/gazpacho-391940 (may not work)