|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Calories 60
- Protein(gm)2
- Carbohydrate(gm)9
- Fat, total(gm)3
- Monosaturated fat(gm)2
- Dietary Fiber, total(gm)2
- Sugar, total(gm)7
- Vitamin A(IU)1458
- Vitamin C(mg)35
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)40
- Sodium(mg)301
- Potassium(mg)513
- Calcium(DV %)30
- Iron(DV %)1
- Vegetables()2
- Fat()1
*Percent Daily Values are base on a 2,000 calorie diet
Red and Green Gazpacho
Makes:
6
servings
Serving size:
1 cups
Yield:
Makes 6 cups
Prep:
30 mins
Chill: 1 hr
Chill: 1 hr
Ingredients
- 3 cups chopped red and/or partially green tomatoes (3 large)
- 2 11 1/2 ounce cans tomato juice (about 3 cups)
- 1/2 cup chopped tomatillo (2 medium) (optional)
- 1/2 cup chopped cucumber
- 1 large jalapeno pepper, seeded and finely chopped*
- 1/4 cup finely chopped green onion (2)
- 1 clove garlic, minced
- 1/4 cup finely snipped cilantro
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon bottled hot pepper sauce
- 1 avocado, halved, seeded, peeled, and chopped (optional)
- Lime wedges
Directions
In a bowl combine tomatoes, tomato juice, tomatillo (if using), cucumber, jalapeno pepper, green onion, garlic, cilantro, oil, lime juice, and hot pepper sauce. Cover; chill at least 1 hour.
If desired, top each serving with avocado. Serve with lime wedges.
-
Tip:
Handling Hot Chile Peppers:
Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.
|
||||
