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Guest Hearts&Flowers

Great Gazpacho Recipe - points pls.

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Guest Hearts&Flowers

How would you count this:

 

1 chopped cucumber

1 chopped bell pepper

2 cups low sodium V-8

14.5 oz. peeled tomatoes diced in juice

2 cup salsa

fresh cilantro

2 T. balsamic vinegar

salt and pepper to taste

 

Method: puree salsa, cucumber, bell pepper, tomatoes and cilantro in food processor for 5 seconds. Add V-8, vinegar, salt and pepper.

 

The recipe makes about 12 cups.

 

Thanks buddies!!!

C.

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I would count it as 0, but if you want the nutritionals I ran it thru MC

 

 

* Exported from MasterCook *

 

Great Gazpacho Recipe

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cucumber -- chopped

1 bell pepper -- chopped

2 cups V-8® vegetable juice, no added salt

14 1/2 oz. canned diced tomatoes

1 cup salsa

fresh cilantro

2 T. balsamic vinegar

salt and pepper to taste

 

Method: puree salsa, cucumber, bell pepper, tomatoes and cilantro in food processor for 5 seconds. Add V-8, vinegar, salt and pepper.

 

The recipe makes about 12 cups.

 

S(Internet Address):

"http://www.healthdiscovery.net/forums/showthread.php?t=126844"

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 36 Calories; trace Fat (2.1% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 221mg Sodium. Exchanges: 1 Vegetable; 0 Fruit.

 

Whole recipe: 428 Calories; 1g Fat (2.1% calories from fat); 17g Protein; 106g Carbohydrate; 21g Dietary Fiber; 22mg Cholesterol; 2652mg Sodium. Exchanges: 10 Vegetable; 2 Fruit.


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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Method: puree salsa, cucumber, bell pepper, tomatoes and cilantro in food processor for 5 seconds.

Wow, now that's FAST food. :wave:


  • HW-142 CW-118
  • Success is not built on success. It's built on failure. It's built on frustration. Sometimes its built on catastrophe.--Sumner Redstone

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Guest Hearts&Flowers

Thanks for your help on this recipe. Please note that I have edited my original post to change the amount of salsa. I used a 16 oz. container of fresh salsa (no oil) from the refrigerated section of the market. This changes the recipe from one cup of salsa to two.

 

By the way, please try this recipe. It is a fantastic 0 point soup (you may want to start counting points if you eat several bowls) and a wonderful way to get your vegetables "in"...

 

Should I post this in the recipe section also??

 

Thanks again for your help,

C.

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Please do post it in the Soups, Stews and Chowders Recipe Forum.

It sounds great. Here's the recipe with 2 cups of salsa from MC. Doesn't change it much. The salsa in MC's database is 10calories per 2 tbs. If your salsa is different it may vary the NI a bit, but if it's all 0 point ingredients I wouldn't worry about it.

 

 

* Exported from MasterCook *

 

Great Gazpacho Recipe

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cucumber -- chopped

1 bell pepper -- chopped

2 cups V-8® vegetable juice, no added salt

14 1/2 oz. canned diced tomatoes

2 cups salsa

fresh cilantro

2 T. balsamic vinegar

salt and pepper to taste

 

Method: puree salsa, cucumber, bell pepper, tomatoes and cilantro in food processor for 5 seconds. Add V-8, vinegar, salt and pepper.

 

The recipe makes about 12 cups.

 

S(Internet Address):

"http://www.healthdiscovery.net/forums/showthread.php?t=126844"

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 42 Calories; trace Fat (2.7% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 315mg Sodium. Exchanges: 1 Vegetable; 0 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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