Portion-Control Gazpacho

  • Curbs appetite before a meal so you eat less
  • High fiber fills you up
  • Intense flavor satisfies your tastebuds

3 c. low-sodium tomato juice
2 med. tomatoes, just ripe (not overripe), cut into 8 pieces ea.
½ lg. cucumber with peel, sliced thickly
½ Vidalia onion, quartered
1 sweet green pepper, quartered
½ c packed fresh cilantro leaves
1 Tbsp. extra virgin olive oil
Juice of 2 limes (about 6 Tbsp.)
¼ tsp. red cayenne pepper (or to taste)
½ tsp. black pepper

Divide juice and vegetables into two batches. Process each batch in food processor using pulse setting, just until vegetables are finely minced so that soup has a crunch. Combine two batches in storage container; stir in cilantro, olive oil, lime juice, cayenne and black peppers. Chill. Serves 4.

Per 2 c. serving: 101 cal; 3.8 g fat (34% of cal); 0.5 g sat fat; 0 mg chol; 4.1 g fiber; 2.9 g pro; 17.2 g carb; 26 mg sodium. Also a very good source of vitamin C, folate, and potassium.

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