Recipes

Gazpacho
Makes about 3 quarts (12 1-cup servings)

This cool and tangy Spanish soup is perfect for a hot summer day.

2 cucumbers, peeled, seeded, and diced
1 green bell pepper, seeded and diced
3 ripe tomatoes, diced
1/2 cup finely chopped red onion
3 garlic cloves, pressed
3/4 cup finely chopped roasted red peppers
8 cups vegetable juice or tomato juice
3/4 cup salsa 
1 teaspoon finely minced jalapeño pepper, or to taste

Combine all ingredients in a large pot or bowl. Stir to mix, then chill 2 to 3 hours before serving.

Per 1-cup serving:
62 calories
0.2 g fat
4% calories from fat
2 g protein
13 g carbohydrate
2 g fiber
521 mg sodium

Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

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