* Exported from MasterCook *

Cold Cucumber Soup--3pts

Recipe By : Simply Light Cooking
Serving Size : 2 Preparation Time :0:00
Categories : Brenda B. Reg 6
May 99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium cucumber -- seeded and shredded
1/2 cup plain low-fat yogurt
3 tablespoons light sour cream
3 teaspoons light mayonnaise
1 packet chicken broth, packet
1 teaspoon shallot -- minced
1 dash white pepper
1 tablespoon fresh dill -- chopped

In blender combine all ingredients except 2T of the cucumber and the
dill; add 3/4 cup cold water and process on high speed, scraping down
sides of container as necessary, until pureed, about 2 minutes

stir in reserved cucumber and dill. Cover and refrigerate until flavors
blend, at least 30 minutes.

Nutritional per cookbook
calories 118
fat grams 7
fiber 0.4
ww points 3

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* Exported from MasterCook *

Spicy Gazpacho with Shrimp - 3 Points

Recipe By :Woman's Day, June 1, 1999
Serving Size : 4 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces Spicy V-8® vegetable juice
3 medium tomato -- chopped
1 cup diced yellow bell pepper
1 cup peeled cucumber -- seeded and chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound shrimp -- peeled and deveined

In food processor or blender, process half the spicy vegetable juice (bloody mary mix was used in the original recipe) with half the tomatoes, bell peppers and cucumber until finely chopped. remove to a bowl; stir in remaining mix, tomatoes, bell pepper and cucumber.
Bring 2 cups water, the salt and pepper to a boil. add shrimp and cook 2 to 3 minutes, just until cooked through. Drain; cool under running cold water. Serve on soup.
NI: Calories 179; Fat 2; Fiber 2
Submitted to REG 6 by Suzanne C.


* Exported from MasterCook *

Free Gazpacho - 0 to 2 Points

Recipe By :Susan From W. W. Forum
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart V-8 hot & spicy vegetable juice
2 green onions -- chopped
2 medium cucumbers -- peeled and chopped
2 cups chopped tomatoes
1 cup chopped green bell pepper
1/2 cup chopped onions
2 tablespoons balsamic vinegar -- or red wine vinegar
1/4 teaspoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon olive oil -- optional

Gazpacho is a cold vegetable soup that is great for the summertime.

1. Combine all ingredients in large Tupperware bowl. Remove 1 to 2 cups of soup and blend until smooth in blender. Put back in bowl with remaining soup and chill for several hours to blend flavors. Can serve with a dollop of nonfat sour cream, if desired. 1 Tbsp. of olive oil is optional: add 1/2 fat if used).

Serving Size (1/6 recipe)
Per MC Nutritional Analysis:
With olive oil:
Per Serving: 119.3 Calories, 2.9g Fat, 4.8g Fiber
Weight Watcher Points: 2
Without olive oil:
Per Serving: 99.4 Calories, 0.6g Fat, 4.8g Fiber
Weight Watcher Points: 1
This came with the recipe:
Per Serving: 37 Calories, 0.4g Fat, 1.7g Fiber
Selections: 1 FR/V ( 1/2 FA if olive oil is used)
Weight Watcher Points: 0

NOTES : Submitted by Susan to the W. W. Forum. Mc formatted by Pamela S.



* Exported from MasterCook *

Gazpacho

Recipe By :Quick & Easy Menus
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups no-salt-added tomato juice
3 large tomatoes, canned -- quartered and
seeded
1 small cucumber, peeled -- quartered and
seeded
1 small green bell pepper -- quartered and
seeded
1 small onion -- peeled and quartered
1 clove garlic -- peeled
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon hot sauce
1/4 cup sliced cucumber
1/4 cup finely chopped green bell pepper

1. Place first 6 ingredients in a food processor; process
until smooth. Pour mixture into a large bowl; stir in
vinegar, salt, and hot sauce. Cover and chill at least 2
hours. Ladle soup into bowls; top with cucumber slices and
finely chopped bell pepper. Serve chilled. Yield: 4
servings(serving size: 1 1/2 cups).

POINTS: 1; Exchanges: 3 Veg. Per serving: Cal 78 (10%
from fat); Pro 3.3g; Fat 0.9g(sat 0g); Carb 17.7g; Fib
3.6g; Chol 0mg; Iron 1.5mg; Sod 324mg; Calc 21mg.

MC Formatted by Sue B 5/19/98

NOTES : Points posted from WW recipe, but since this is only
veggies, I'm not sure why they do have it count as 1 point.



* Exported from MasterCook *

Gazpacho2

Recipe By :Quick & Easy Menus
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups no-salt-added tomato juice
3 large tomatoes, canned -- quartered and
seeded
1 small cucumber, peeled -- quartered and
seeded
1 small green bell pepper -- quartered and
seeded
1 small onion -- peeled and quartered
1 clove garlic -- peeled
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon hot sauce
1/4 cup sliced cucumber
1/4 cup finely chopped green bell pepper

1. Place first 6 ingredients in a food processor; process
until smooth. Pour mixture into a large bowl; stir in
vinegar, salt, and hot sauce. Cover and chill at least 2
hours. Ladle soup into bowls; top with cucumber slices and
finely chopped bell pepper. Serve chilled. Yield: 4
servings(serving size: 1 1/2 cups).

POINTS: 1; Exchanges: 3 Veg. Per serving: Cal 78 (10%
from fat); Pro 3.3g; Fat 0.9g(sat 0g); Carb 17.7g; Fib
3.6g; Chol 0mg; Iron 1.5mg; Sod 324mg; Calc 21mg.

MC Formatted by Sue B 5/19/98

* Exported from MasterCook *

Chilled Beet Soup with Orange - 3 Points

Recipe By :Prevention's Low-Fat, Low-Cost Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups, Cold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup apple juice
1 teaspoon olive oil
4 cups beets -- raw and chopped
2 cups chopped onions
1 cup chopped carrots
2 cloves garlic -- minced
4 cups Swanson's Natural Goodness Fat-Free Reduce -- chicken flavor
2 tablespoons honey -- or sugar
1 teaspoon cider vinegar
4 large oranges
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1/2 cup nonfat plain yogurt

1. In a Dutch oven, birng the apple juice and oil to a boil over medium-high heat. Add the beets, onions, carrots and garlic; cook and stir for five minutes or until the onions are soft butnot browned. Add the broth (stock), honey or sugar and vinegar; bring to a boil. Lower the heat to mediumand cook for 30 minutes or until the beets are very soft when pierced with a sharp knife.

2. Meanwhile, grate 1 tablespoon of orange rind and reserve. Squeeze the juice from the oranges and set aside.

3. Let the soup cool slightly; pour into a blend or food processor. Add the orange juice and puree. Refrigerate for 3 hours or until cold. Add the pepper and salt. Stir yogurt into each seving, swirling slightly. Sprinkle each serving with the orange rind.

Nutritional information per Mastercook:

Calories: 238.8
Fat grams: 2.0
Fiber grams: 9.7

W/W Points: 3


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NOTES : Original recipe called for defatted chicken stock in place of the broth. The original recipe provided the following nutritional information: Calories: 264/Total Fat Grams: 2.3/Saturated Fat Grams: 0.4/Cholesterol Milligrams: 7/Sodium Milligrams: 285/Fiber Grams: 10.6 (3 Points). The cookbook also indicated the cost per serving is $0.94.

* Exported from MasterCook *

Sweet Chilled Strawberry Soup - 1 or 2 Points

Recipe By : Prevention's Low-Fat, Low-Cost Cookbook
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced strawberries
2 cups apple juice
1/4 cup sugar
1/2 cup lowfat buttermilk
1/2 cup orange juice
1/2 tablespoon lemon juice
1/4 cup nonfat plain yogurt
1 tablespoon chopped fresh mint

1. In a medium sacuepan, combine the strawberries, apple juice and sugar. Bring to a boil over medium-high heat. Cook and stir for 5 minutes.

2. Let the soup cool slightly; pour into a blender or food processor. Add buttermilk and orange juice; puree.

3. Refrigerate for 2 hours, or until the soup is very cold. Add the lemon juice.

4. Top each serving with a dollop of the yogurt and a sprinkle of the mint.

Calories: 124
Fat grams: 0.7
Fiber grams: 2.5

W/W Points: 2 Points

IF YOU SUBSTITUTE SPLENDA FOR THE SUGAR THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:

Calories: 92
Fat grams: 0.7
Fiber grams: 2.5

W/W Points: 1

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NOTES : Our favorite soup to make in June when strawberries are less than $1 a pint at local U-Pick, this 5-minute mix of yogurt, buttermilk, fruit juices and sweet berries is as refreshing as a cool breeze.

Per the cookbook the following nutritiona linformation is provided:

Per serving:
Calories: 124
Total fat: 0.7 gm
Saturated fat: 0.2 gm
Cholesterol: 1 mg
Sodium: 32 mg
Fiber: 2.1 mg

Cost per serving: 49¢

Does any one have a recipe for gazpacho? The chilled vegetable soup. Thanks