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39
SOUPS/SALADS
Makes 3½ cups
1. Insert the large chopping blade into the large work
bowl of the food processor. With the machine running
on High, drop the garlic and jalapeño down the
small feed tube to chop. Stop to scrape down the
sides and add the parsley, scallions, cucumber,
bell peppers and tomatoes. Pulse 5 to 6 times to
roughly chop.
2. Add the remaining ingredients and pulse another
6 to 7 times to incorporate. Taste and adjust seasoning
as desired. Serve.
Nutritional information per serving (½ cup):
Calories 24 (5% from fat) • carb. 5g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 362mg • calc. 18mg • fiber 1g
1 garlic clove, peeled
1 jalapeño, seeded and cut
into 1-inch pieces
¼ cup fresh italian parsley,
stems discarded
2 scallions, trimmed and cut
into 1-inch pieces
½ medium to large cucumber
(about 3 ounces), cut into
1-inch pieces
¼ yellow bell pepper,
cut into 1-inch pieces
¼ red bell pepper, cut into
1-inch pieces
2 medium vine-ripe tomatoes,
cored and cut into 1-inch
pieces
1 teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
1 teaspoon red wine vinegar
1 teaspoon fresh lime juice
3 dashes hot sauce
1½ cups vegetable juice,
low sodium
This bright and vibrant soup is perfect all summer long.
GAZPACHO
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