Lowfatgazpachowithtwang Recipes

LOW FAT GAZPACHO WITH TWANG!

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

Low Fat Gazpacho With Twang! image

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.

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

NO-FAT MEXICAN GAZPACHO

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

No-Fat Mexican Gazpacho image

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

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

LOW-FAT GAZPACHO

This soup often appears on my menu when I'm entertaining. It's a real favorite because I can make it ahead.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Low-Fat Gazpacho image

Steps:

In a large bowl, combine all ingredients. Cover and chill overnight.

Nutrition Facts : Calories 39 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1 can (46 ounces) light and tangy V8 juice
2 large tomatoes, chopped and seeded
1 large cucumber, peeled, seeded and chopped
3 celery ribs, chopped
1 large green pepper, chopped
1/2 cup chopped green onions
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon pepper

GAZPACHO

This was originally based on the Silver Palate Gazpacho, but it has evolved over the years. I only make this in the summer, because fresh Jersey tomatoes make the dish.

Provided by Firehouse Cook

Categories Vegetable

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 13

Gazpacho image

Steps:

Wash and coarsely chop the tomatoes, saving the juice.
Core, seed and coarsely chop the peppers.
Peel, seed and coarsely chop the cucumbers.
Dice the celery.
Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
Stir in cayenne and dill and salt and pepper to taste.
Cover and chill for at least 4 hours.

Nutrition Facts : Calories 191.6, Fat 14.1, SaturatedFat 2, Sodium 145.7, Carbohydrate 16.6, Fiber 3.5, Sugar 8.4, Protein 2.9

Ingredients

6 large ripe tomatoes
1 red pepper
1 yellow pepper
3 stalks celery
2 red onions
2 shallots
2 cucumbers
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 cups v 8 vegetable juice
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh dill
salt & fresh ground pepper (to taste)

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