* 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
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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
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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
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