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My Veggie Challenge Blog! try it, you will like it!

Thursday, August 09, 2012

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I has been so hot in most areas and the tomatoes are ripe for harvest. We are not so lucky in the area I live. It has been a very cool summer but last week end it jumped from the high 60s to 96 degrees and boy, did we suffer. It made me think about cooling off and what to eat on hot days.

Now it just so happens that I am on a Veggie emoticon emoticon emoticon
Challenge on the Chair Exercise and one of the things we were asked to do is put a recipe to a link . So I had a emoticonmoment and decided to get some points for a Blog at the same time and share a wonderful recipe for

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12 servings (3 quarts)

4 med. tomatoes, seeded and chopped
4 1/2 cups tomato juice ( I use V8 )
2 celery ribs, finely chopped
1 med. cucumber, peeled and chopped
1 med. red onion, finely chopped
1 med. sweet red pepper, chopped
1 green bell pepper, chopped
1/4 cup minced fresh cilantro
1/4 cup cider vinegar
2 Tbsp. lime juice
2 Tbsp. olive oil
2 tsp. sugar
1 garlic clove, minced
1 tsp. worcestershire sauce
1/2 tsp salt
1/4 tsp. black pepper
2 med. ripe avocados, peeled and cubed

In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with the avocados for a topping.

1 cup equals 111 calories, 7 g. fat, ( 1g. saturated fat) 0 cholesterol, 360mg. sodium, 12g. carb., 4g. fiber 2g. protein
Diabetic Exchanges, 1starch and 1 fat

Ways to use leftovers
1. Use like salsa on chips or over tacos
2. Puree in a food processor and make a drink
3. Toss with freshly cooked bow tie pasta for a quick lunch or dinner.

This is a great cold soup! I hope you enjoy it as much as my family does

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