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8 servings, about 3/4 cup each
Judy and Marvin Lieberman opened Great Barrington Bagels in Great Barrington, Mass., in the middle of a snowstorm. The horrendous weather must have been a sign of good luck, because their business is thriving. Part of the reason has to be Judy’s gazpacho — hands down the best I’ve ever tasted. I’m not alone in my enthusiasm. People come from all around the Berkshire community to buy her gazpacho by the gallon.
This is the first time Judy has ever shared her secret recipe, and I am honored and excited to be able to share it with you, too. If you like, garnish each serving with a dollop or swirl of fat-free or reduced-fat sour cream and additional chopped onion, cucumber and pepper.
INGREDIENTS
In a food processor or blender, puree the onion, cucumber, green pepper, garlic and 1 cup of the tomato juice. Transfer to a large bowl and add the remaining tomato juice, vinegar, oil, salt and cayenne pepper. Prepare the gazpacho a day in advance and refrigerate until well chilled.
Per serving: 95 calories, 1 g protein, 8 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 373 mg sodium, 1 g fiber
MANAGE YOUR RECIPES
4 servings
I have the director of services at Joy Bauer Nutrition to thank for this delicious, low-calorie summer soup. Many thanks, Susan Turkell!
INGREDIENTS
Sprinkle salt over cucumbers and set aside for about 15 minutes. Rinse salt off the cucumbers and combine cucumbers (reserve a small amount for topping) with yogurt, dill, garlic, olive oil and stir. Puree in food processor but leave chunky. Add salt to taste and chill for at least 1 hour before serving.
Top each serving with a teaspoon of the reserved non-pureed cucumber and garnish with more dill, if desired.
MANAGE YOUR RECIPES
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Joy Bauer is the author of “Food Cures.”
For more information on healthy eating, check out Joy’s Web site at www.joybauernutrition.com.
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