Arugula Gazpacho
June, 2007

Serves 8 / Hydration is crucial for an active person with diabetes. This postworkout lunch provides a tasty drink of vitamins, minerals, and water.

3 large cloves garlic
1 small jalapeño pepper, seeded
1/2 cup chopped flat-leaf parsley
1 cup 100 percent tomato juice, such as Kagome
2 tablespoons fresh lemon juice
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1 large bunch (about 1 pound) fresh arugula, cleaned and roots removed
1/2 teaspoon salt
1 pound ripe tomatoes, seeded and finely chopped
1 yellow bell pepper, seeded and finely chopped
1-2 cucumbers (about 14 ounces total), peeled, seeded, and finely chopped
1/2 cup minced red onion
2 green onions, finely chopped (white and green parts)
Plain low-fat yogurt, for garnish

1.In a food processor, mince garlic and jalapeño, then add next 7 ingredients (parsley through salt). Process 2 minutes, until fully puréed. Transfer to a large bowl and stir in tomatoes, bell pepper, cucumbers, red onion, and green onions. If desired, add water for a thinner consistency. Season with salt and pepper. Chill at least 2 hours. Serve garnished with a dollop of plain yogurt.

Per Serving (with 1 tablespoon yogurt): 67 cal, 11% fat, 1g fat, 0g sat fat, 1mg chol, 4g protein, 12g carb, 3g fiber, 192mg sodium