Low Fat Gazpacho With Twang Food

GAZPACHO

Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

SO-EASY GAZPACHO

So-Easy Gazpacho image

My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 cups tomato juice
4 medium tomatoes, peeled and finely chopped
1/2 cup chopped seeded peeled cucumber
1/3 cup finely chopped onion
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.

Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GAZPACHO WITH JALAPENO AND CILANTRO

Gazpacho With Jalapeno and Cilantro image

This soups is nice and refreshing on hot summer days. It does have a nice kick without being to overpowering

Provided by Abby Girl

Categories Low Protein

Time 20m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups tomato juice
8 plum tomatoes, seeded and chopped
1 English cucumber, chopped
1 red pepper, chopped
1 medium onion, chopped
1/4 cup cilantro, chopped
1/4 cup fresh parsley, chopped
3 tablespoons fresh lemon juice
1 green onion, minced
1 1/2 teaspoons jalapeno peppers, minced
2 garlic, minced
2 teaspoons chili powder
1 teaspoon Tabasco sauce (optional)

Steps:

Combiner 1 cup tomato juice, half of tomatoes, half of cucumbber and half of pepper in blender. Puree until smooth.
Pour into large bowl. Stir in remaining tomatoes, cucumer and pepper, add onion, cilantro, parsley, lemon juice, green onion, jalapeno, garlic and chili powder.
Transfer 1 cup mixture to blender. Add 2-1/2 cups tomato juice to blender and puree.
Pour back into large bowl and stir to combine. Thin with additional tomato juice, if needed. Season with salt and pepper.
Cover and chill 2 hours.

Nutrition Facts : Calories 47.9, Fat 0.3, SaturatedFat 0.1, Sodium 200.9, Carbohydrate 11.1, Fiber 1.7, Sugar 5.1, Protein 2

GAZPACHO

Gazpacho image

Serve icy cold. Feel free to add your own favorite vegetables or other additions. I've added roasted red peppers and shrimp to make a yummy version. You can also used canned diced tomatoes (either plain, or with onions or peppers or both) with some of the juice instead of the fresh tomatoes. I sometimes double the amount of vinegar and lemon juice to make it more zippy. Keeps for at least a week in the refrigerator.

Provided by Michelle Berteig

Categories Vegetable

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 13

Ingredients

4 cups tomato juice (can also use V8, Clamato, or a mix of these)
2 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 dash Worcestershire sauce (optional)
salt (to taste)
pepper (to taste)
1 -2 garlic clove, minced fine (to taste)
3 -4 tomatoes, peeled, seeded and chopped fine
1 cucumber, peeled, seeded and chopped fine
1/4 red onion, chopped fine
6 radishes, chopped fine
1 avocado, cut into small cubes (optional)

Steps:

Mix all ingredients in a large, non-reactive container.
Store in the refrigerator.

Nutrition Facts : Calories 68.4, Fat 3.6, SaturatedFat 0.5, Sodium 331.6, Carbohydrate 9.1, Fiber 1.4, Sugar 6.5, Protein 1.7

QUICK GAZPACHO

Quick gazpacho image

Packed with vitamin C, low fat and counts as two of your five a day - this should be on the menu every week!

Provided by Good Food team

Categories Dinner, Lunch, Snack, Soup, Starter, Supper

Time 10m

Number Of Ingredients 6

Ingredients

250g passata
1 red pepper , deseeded and chopped
1 red chilli , deseeded and chopped
1 garlic clove , crushed
1 tsp sherry vinegar
juice ½ lime

Steps:

In a blender (or with a stick blender), whizz together the passata, red pepper, chilli, garlic, sherry vinegar and lime juice until smooth. Season to taste, then serve with ice cubes.

Nutrition Facts : Calories 126 calories, Fat 1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 5.3 grams protein, Sodium 1.26 milligram of sodium

NO-FAT MEXICAN GAZPACHO

No-Fat Mexican Gazpacho image

Make and share this No-Fat Mexican Gazpacho recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup green bell pepper, chopped
2 tablespoons onions, chopped
1 tablespoon jalapeno, minced
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon oregano
1/8-1/4 teaspoon Tabasco sauce
2 cloves garlic, minced
1 (14 ounce) can tomatoes, drained & chopped or 3 fresh
3/4 cup tomato juice
1 1/4 cups cucumbers, peeled & chopped

Steps:

Place 1 cup cucumber and next 10 ingredients (through tomatoes) in blender or food processor and puree (leave some chunks). Pour into bowl.
Stir in tomato juice. Cover and chill.
Serve topped with diced cucumber.

Nutrition Facts : Calories 41.2, Fat 0.3, SaturatedFat 0.1, Sodium 274.8, Carbohydrate 9.5, Fiber 2, Sugar 6, Protein 1.8

GAZPACHO

Gazpacho image

The most popular version of Gazpacho is chilled, fresh tomato soup. But in Spain, many times the base is served hot, with meatballs or chicken or even grapes! Regardless of the temperature, all Spanish gaspachos do contain vegetables and garlic. Posted for ZWT.

Provided by breezermom

Categories Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

4 medium tomatoes
1 cup cucumber, chopped
1/4 cup green pepper, chopped
1/4 cup onion, very finely chopped
1/4 cup ripe olives, pitted and sliced
2 small garlic cloves, minced
1 cup cold water
2 tablespoons wine vinegar
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
crouton (optional)
hard-boiled egg, grated (optional)

Steps:

Plunge tomatoes into boiling water for 30 seconds to loosen the skins. Remove and immerse in cold water. Remove the loosened skins. Coarsely chop the tomatoes. (You should have 1 1/2 cups of tomato).
In a mixing bowl combine chopped tomatoes, cucumber, green pepper, onion, olives, and garlic. Stir in cold water, vinegar, oil, sugar, salt, cumin, and pepper. Cover and chill thoroughly. Garnish each serving with croutons or grated egg.

LOW FAT GAZPACHO WITH TWANG!

Low Fat Gazpacho With Twang! image

Yes, there are a ton of gazpacho recipes on th zaar. But this one is slightly different. Very yummy, from "Weight Watchers Miracle Foods" cookbook. As written, each serving (1 cup) is 2 WW points. I used diced tomatoes primavera (with carrots and zucchini) and olive oil infused with garlic. Feel free to use what you have, though. Cooking time is chill time.

Provided by ladypit

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can diced tomatoes with onion and garlic (undrained and cold)
1 cup vegetable juice (cold)
3/4 cup peeled and seeded cucumber, chopped
1/2 cup green pepper, chopped
1/3 cup green onion, chopped
1 tablespoon red wine vinegar
1 -3 garlic clove, minced
1/8 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon ground pepper
12 fat free croutons

Steps:

Mix the first 11 ingredients together in a bowl.
Check the consistency, adding a tiny bit more vegetable juice if you prefer it thinner.
Let chill for 30 minutes to 2 hours.
Ladle 1 cup soup into a bowl and top with 3 croutons.

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