Serves: 4
Total Calories: 233
1. Combine the garlic, oil, onion, and tomatoes in a food processor and process until smooth. Add the broth, vinegar, hot pepper sauce, and paprika process again. Transfer the mixture to a large soup tureen or bowl.
2. Add the red or green pepper, cucumber, and scallions. Chill in the refrigerator overnight. Serve the soup in bowls or large wine glasses. Top with croutons if desired.
EXCHANGES
1 Starch
1 Vegetable
1/2 Fat
NUTRITION FACTS
Calories 136
Calories from Fat 44
Total Fat 5 grams
Saturated Fat 1 gram
Cholesterol 1 milligram
Sodium 412 milligrams
Total Carbohydrate 20 grams
Dietary Fiber 5 grams
Sugars 14 grams
Protein 6 grams
This Gazpacho recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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