Diabetic Cooking

Soups & Stews

Summer’s Best Gazpacho

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Ingredients

  • 3 cups reduced-sodium tomato juice
  • 2 1/2 cups finely diced tomatoes (2 large)
  • 1 cup finely diced yellow or red bell pepper (1 small)
  • 1 cup finely diced unpeeled cucumber
  • 1/2 cup chunky salsa
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 ripe avocado, diced
  • 1/4 cup finely chopped fresh cilantro or basil

Directions

Combine tomato juice, tomatoes, bell pepper, cucumber, salsa, oil, and garlic in large bowl; mix well. Cover and chill at least 1 hour or up to 24 hours before serving.

Stir in avocado and cilantro just before serving.

Yield: 6 servings. Serving size: 1 1/4 cups.

Nutrition Facts Per Serving:
Calories: 127, Carbohydrates: 15 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 444 mg, Fiber: 4 g

Exchanges per serving: 1 Bread/Starch, 1 Fat.


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