Arugula Gazpacho
 Arugula
GazpachoJune, 2007 Serves 8 / Hydration is crucial for an active person with diabetes. This postworkout lunch provides a tasty drink of vitamins, minerals, and water. 3 large cloves garlic 1 small jalapeño pepper, seeded 1/2 cup chopped flat-leaf parsley 1 cup 100 percent tomato juice, such as Kagome 2 tablespoons fresh lemon juice 1/4 cup red wine vinegar 1 tablespoon balsamic vinegar 1 large bunch (about 1 pound) fresh arugula, cleaned and roots removed 1/2 teaspoon salt 1 pound ripe tomatoes, seeded and finely chopped 1 yellow bell pepper, seeded and finely chopped 1-2 cucumbers (about 14 ounces total), peeled, seeded, and finely chopped 1/2 cup minced red onion 2 green onions, finely chopped (white and green parts) Plain low-fat yogurt, for garnish 1.In a food processor, mince garlic and jalapeño, then add next 7 ingredients (parsley through salt). Process 2 minutes, until fully puréed. Transfer to a large bowl and stir in tomatoes, bell pepper, cucumbers, red onion, and green onions. If desired, add water for a thinner consistency. Season with salt and pepper. Chill at least 2 hours. Serve garnished with a dollop of plain yogurt. Per Serving (with 1 tablespoon yogurt): 67 cal, 11% fat, 1g fat, 0g sat fat, 1mg chol, 4g protein, 12g carb, 3g fiber, 192mg sodium |
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