| Ten-Minute Gazpacho | |
Many nutrition experts advise choosing vegetables and fruits in deep colors – dark green, yellow, orange and red. Since different colors often indicate the presence of different phytochemicals, eating a rainbow of colors is a good way to bolster your health defenses. | |
| Ingredients: | |
| Instructions: In a blender, purée tomato juice, garlic and olive oil. Add bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper. Pour into a covered container and chill well, from 2 hours to overnight. When ready to serve, adjust seasonings if necessary. Divide soup among 4 serving bowls. Add 1 Tbsp. each of diced cucumber, pepper, tomato and onion, plus zucchini and egg white if desired. (Or add diced vegetables to juice mixture before serving.) | |
| Nutritional Information: Makes 4 servings. Per serving: 70 calories, 3 g. total fat (less than 1 g. saturated fat), 10 g. carbohydrate, 2 g. protein, 1 g. dietary fiber, 97 mg. sodium. |
