Recipe Of The Day: Gazpacho Pg.17

INGREDIENTS:

• 2 small english cucumbers, diced
• 2 beefsteak or other large tomatoes, cored and diced
• 1 small red onion, coarsely chopped
• 2 garlic cloves, minced
• 2 red bell peppers, cored, seeded and coarsely chopped
• 1 tablespoon sherry or red wine vinegar
• 3 1/2 cups low-sodium tomato or V8 juice
• 1 cup water
• 1/3 cup chopped fresh dill, cilantro or basil leaves (optional)
• 1/4 cup feta cheese, crumbled

DIRECTIONS:

Place the cucumbers, tomatoes, onion, garlic and peppers in a bowl and toss to combine.  Remove half the mixture and place in the bowl of a food processor fitted with a steel blade and pulse 2 to 3 times until chopped and combined.  Return to the bowl. 

Add the vinegar, tomato juice and water and stir to combine

Cover and refrigerate for at least 2 hours and up to overnight.  Serve garnished with additional herbs, if desired, and feta. 

NUTRITION FACTS:

• Calories: 103
• Calories from fat: 19
• Fat: 2.1g
• Saturated Fat: 1.2g
• Cholesterol: 7 mg
• Sodium: 110 mg
• Carbohydrates: 19.4g
• Dietary Fiber: 3.4g
• Protein: 4.5g