Arugula Gazpacho
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.
| Nutrition Facts Per Serving: |
| Calories: 67 calories |
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| % fat calories: 11 |
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| Fat: 1g |
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| Saturated Fat: 0g |
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| Cholesterol: 1mg |
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| Protein: 4g |
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| Carbohydrate: 12g |
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| Fiber: 3g |
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| Sodium: 192mg |
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