Gazpacho (Low fat)
Ingredients
- 1 lb tomatoes peeled, seeded and chopped
- 1 green pepper seeded and roughly chopped
- 1 red pepper seeded and roughly chopped
- 1 small onion roughly chopped
- 1 large garlic clove chopped
- 3/4 pint chicken stock
- salt and pepper
- 1 tablespoon lemon juice optional
for the garnish
- ice cubes
- cucumber slices
- 1 tablespoon finely chopped red pepper
Instructions
- Put the tomatoes, peppers, onions, garlic and chicken stock into a liquidizer; blend until fairly smooth.
- Pour the blended soup into a bowl and season to taste, adding the lemon juice if necessary.
- Cover the soup and chill for at least 3 hours.
- Ladle the chilled soup into soup bowls; add an ice cube to each one, and float cucumber slices sprinkled with a little chopped red pepper on top.
- To peel tomatoes, put them in boiling water, leave for 6-10 seconds, then lift out. When cool, make a nick in the top of each tomato and peel off the skin.
Calories: 86 kcal
Carbohydrates: 15 g
Protein: 4 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 169 mg
Potassium: 563 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 2583 IU
Vitamin C: 81 mg
Calcium: 34 mg
Iron: 1 mg