Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Garden gazpacho

Yield: 6 Servings

Ingredients:

• 3 lg Tomatoes
• 2 tb Miso white or yellow
• 14 md Carrots
• 1/2 Lemon
• 3 Celery ribs
• 2 Scallions; finely chopped
• 1/2 Bell pepper green; finely -chopped
• 1 Cucumber; grated
• 1/4 c Basil leaves fresh; chopped
• 2 tb Dill

Instructions:

fresh; finely chopped Chill vegetables. Extract juice from tomatoes. Blend 1 1/2 cups tomato juice all of pulp and miso until smooth. Extract juice from carrots and reserve 2 cups juice. Extract juice from lemon and reserve all of juice. Extract juice from celery and reserve 1/2 cup juice. Transfer reserved juice to a large mixing bowl and combine with tomato/miso mixture and remaining ingredients. Serve immediately. Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg chol; 119 mg calcium Vegetarian Gourmet Summer 1993/MM by DEEANNE

Web Standards & Support: