Chunky Gazpacho
 Chunky
GazpachoJune, 2006 Serves 4–6 / This soup provides loads of vitamin C, antioxidants, and fluids—plus it tastes great. Cilantro is an excellent detoxifier; studies have even shown it to be effective in eliminating heavy metals from the body. 3 cups chopped tomatoes 1 cup peeled and seeded chopped cucumber 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 2/3 cup finely chopped sweet onion 1/2 cup chopped celery 1/2 tablespoon olive oil 1/2 tablespoon horseradish 1/2 tablespoon balsamic vinegar 1/2 tablespoon rice vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups low-sodium vegetable or tomato juice 1 clove garlic, minced 4 tablespoons plain nonfat yogurt 4 tablespoons chopped fresh cilantro 1/2 avocado, roughly chopped 1. In a large bowl, combine all ingredients except yogurt, cilantro, and avocado. Cover and chill at least 2 hours or overnight. Top each serving with 1 tablespoon each of yogurt, cilantro, and avocado. PER SERVING: 133 cal, 38% fat cal, 6g fat, 1g sat fat, 1mg chol, 3g protein, 19g carb, 5g fiber, 353mg sodium |
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