Posted on June 14 2012 By Karine Larose

When the sunny days come around and the temperature rises, we would much prefer meals that are not only fresh but refreshing as well ! Here is an excellent gazpacho recipe that is sure to tantalize your taste buds. What a great way to get your recommended daily amount of vegetables!

Yield : 4 portions
Per portion: Calories 411 | Carbs: 55g | Fat: 13g | Protein : 23g

Ingredients
1 cucumber
2 red bell peppers
4 Italian tomatoes
¼ red onion
2 garlic cloves, thinly chopped
3 cups vegetable juice
¼ cup white wine vinegar
2 tablespoons olive oil
½ teaspoon salt
1 teaspoon cracked pepper
6 chive leaves

Accompaniment (per portion):
1 whole wheat pita bread, toasted
3.5 oz low fat (7% M.F.) cheddar cheese, cubed

Preparation
1. Coarsely chop vegetables. If desired, set aside several pieces (cut into ½ cubes) of each vegetable to garnish soup.

2. In a blender, reduce all ingredients, a bit at a time, to a smooth consistency. Transfer the puree into a large bowl, cover and place in refrigerator for at least 2 hours.

3. When ready to serve, garnish with reserved vegetable cubes and chives, if desired.

By Karine Larose

Summer Gazpacho is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.

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