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Spicy, yet refreshing, chilled gazpacho — popular in Spain and Portugal — delivers a bowl full of vegetables! Fresh tomatoes, bell peppers, cucumber and onion are key ingredients in this recipe, making a deliciously satisfying way to enjoy the seasonal flavors of summer-fresh produce. Besides their great taste, ripe tomatoes are a super source of lycopene and vitamins A and C!
3
medium tomatoes, quartered
1 medium green or yellow bell pepper, seeded and quartered
1 small cucumber, cut in large pieces
½ small red onion, coarsely chopped
2 garlic cloves, smashed
½ jalapeño pepper*
2 tablespoons chopped fresh basil leaves, or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano leaves, or 1 teaspoon dried oregano
4 cups (32 ounces) low-sodium tomato or vegetable juice**
2 tablespoons red wine vinegar
¼ teaspoon freshly ground black pepper
1 medium ripe avocado, peeled, seeded and sliced
¼ cup crumbled feta cheese
Before you begin: Wash your hands.
*Instead of jalapeño, substitute a dash or more of hot sauce, to taste.
**Choose either regular or spicy tomato juice or vegetable juice, depending on your flavor preference.
Serving size: 1½ cups
Serves 8
Calories: 100; Calories from fat: 45; Total fat: 5g; Saturated fat: 1.5g; Trans fat: 0g; Cholesterol: 5mg; Sodium: 150mg; Total carbohydrate: 13g; Dietary fiber: 4g; Sugars: 7g; Protein: 3g
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