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[Obesity Discussion]

GAZPACHO

Servings: 6
Prep time: 0:20:00
Bake/Cook time: 0:00:00

Calories: 134
Fat: 8 grams
Protein: 4 grams
Carbohydrates: 14 grams
Fiber: 4 grams
Net Carbs: 10 grams
1 slice Atkins Bakery white bread, crust removed and torn
into pieces
2 cups vegetable juice
3 cups ripe tomatoes, half roughly chopped, half in 1/4-inch
dice (1 1/4 pounds)
1 cucumber, peeled and seeded, half roughly chopped, half
in 1/4-inch dice (1 1/3 cups)
1 medium onion, half roughly chopped, half in 1/4-inch dice
(2/3 cup)
1/2 large red bell pepper, half roughly chopped, half in 1/4-
inch dice (1/2 cup)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons white balsamic vinegar
1 1/2 tablespoons freshly squeezed lime juice
1 teaspoon chopped garlic
1 jalapeno, seeded and minced (2 teaspoons)
salt and freshly ground black pepper
1. In a small bowl, soak bread with tomato juice until
softened, about 5 minutes. Place bread and juice in
blender with the roughly chopped vegetables, olive oil,
vinegar, lime juice, garlic and jalapeno. Blend until very
smooth, about 3 minutes.
2. Transfer to a large bowl and stir in remaining
vegetables. Season to taste with salt and pepper and
chill for 1 1/2 hours before serving.
Our version of the classic cold soup features a fresh chunky
puree thickened with low-carb bread.

Atkins - Gazpacho

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