7e6a1c4a43611e2324d7b59fc2bb1f77Clean Eating Gazpacho is an amazing meal for the warmer summer months.

Yield :

  • 4 servings | Serving Size: 1 cup

Ingredients :

  • 2 tomatoes, cored
  • 1 small cucumber, seeded
  • 1 red bell pepper, seeded
  • ½ medium red onion
  • 11.5 ounce can low sodium tomato juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 piece whole-wheat pita bread
  • 1 teaspoon olive oil
  • 2 tablespoons crumbled goat cheese

Preparation :

  • Separately roughly chop tomatoes, cucumber, bell pepper, and onion in a food processor; place in a large glass bowl.

     

  • Add tomato juice, vinegar, olive oil, garlic, salt and pepper, and mix well.

     

  • Cover and chill for at least two hours or up to 48 hours before serving.

     

  • Preheat oven to 400°F.

     

  • Brush pita bread with olive oil, and sprinkle with goat cheese; bake for 5 – 7 minutes or until crisp.

     

  • Serve chilled gazpacho with warm flatbread.

Nutritional Info :

  • Calories: 231 | Previous Points: 5 | Points Plus: 6 | Total Fat: 13.9 g | Saturated Fat: 4.8 g | Trans Fat: 0 g | Cholesterol: 15 mg | Sodium: 296 mg | Carbohydrates: 21.1 g | Dietary Fiber: 3.6 g | Sugars: 6.8 g | Protein: 8 g
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