Southwest Gazpacho - 13g Carbs, 3g Fiber
From: Diabetic Living
Black bean salsa thickens the soup and adds fiber.
Diabetes-Friendly
Servings: 6
Prep Time: 25 min
Rest Time: 8 hr
Total Time: 25 min
1 lb tomatoes, cored and chopped
14 oz broth, reduced-sodium chicken
1 cucumbers, peeled and chopped
1 Tbsp red wine vinegar
1 tsp Worcestershire sauce
15 oz black beans, rinsed and drained
1 cups corn
1 large tomato, chopped
1/2 cup jicama, peeled and chopped
2 green onions, thinly sliced
1 jalapeno pepper, seeded and chopped
2 Tbsp cilantro, fresh, snipped
1 Tbsp lime juice
1/4 tsp salt
1/4 tsp cumin, ground
Make-Ahead Directions:
Prepare soup as directed in Step 1; cover and chill for up to
24 hours. Serve as directed in Step 2.
--> Southwest Gazpacho
1. In a blender, combine 1 1/2 cups of the Black Bean and Corn
Salsa, the tomato, broth, cucumber, vinegar, and Worcestershire
sauce. Cover and blend until smooth. Transfer to a large bowl.
Cover and chill for 8 hours.
2. Top with 1/2 cup salsa. Makes 6 (about 1-cup) servings.
--> Black Bean Corn Salsa
In a bowl, toss together one 15-ounce can black beans, rinsed and
drained; 1 cup thawed whole kernel corn; 1 chopped large tomato;
1/2 cup chopped, peeled jicama; 2 thinly sliced green onions; 1
finely chopped, seeded fresh jalapeno pepper; 2 tablespoons
snipped fresh cilantro; 2 tablespoons lime juice; 1/4 teaspoon
salt; and 1/4 teaspoon ground cumin.
Makes about 4 cups
Servings: 6
Nutrition per Serving:
63 Calories, 0g Total Fat, 0mg Cholesterol, 313mg Sodium,
13g Carbs, 3g Dietary Fiber, 5g Protein
Exchanges: 1 Vegetable, 1/2 Starch
Carb Choices: 1
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