Gazpacho
Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
| Serving Size | 1 ¼ cups |
| Calories | 52 |
| Total Fat | less than 1 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 41 mg |
| Potassium | 514 mg |
| Total Carbohydrate | 12 g |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Ingredients | Measures |
|---|
| Medium tomatoes, peeled,
chopped | 3 |
| Cucumber, seeded, chopped | ½ cup |
| Green pepper, chopped | ½ cup |
| Green onions, sliced | 2 |
| Low-sodium vegetable juice cocktail | 2 cups |
| Lemon juice | 1 tablespoon |
| Basil, dried | ½ teaspoon |
| Hot pepper sauce | ¼ teaspoon |
| Garlic clove, minced | 1 |
- Directions
- In large mixing bowl, combine all
ingredients.
- Cover and chill in the refrigerator for
several hours.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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