OMG, this stuff is delicious!!!!
Here's the recipe that I used:
The colour of fire, the touch of ice
Recipe by Diana Swift, Nutritional analysis by Susie Langley, RD, Photo by Bao Dang
This cross between a salad and a soup, adapted from the classic Spanish dish, makes a riveting centrepiece for a picnic. This easy version skips the traditional dry bread and also saves you the trouble of peeling and deseeding the tomatoes. It’s lovely to look at and good to eat, with plenty of fibre, vitamins and minerals, as well as the cancer-fighting carotenoid lycopene.
- 6 plum tomatoes
- 1 small red pepper, deseeded
- 1 small green pepper, deseeded
- 1 small red onion
- 1 small cucumber, deseeded but unpeeled
- 1 stalk celery, strings removed
- 3 cloves garlic, chopped
- 3 cups (750 mL) chilled low-sodium tomato juice or vegetable cocktail
- ¼ cup (60 mL) sherry vinegar (or red wine vinegar)
- 2 tbsp (30 mL) extra virgin olive oil
- 1 tsp (5 mL) freshly ground black pepper
- Dash sea salt
- Dash hot Spanish paprika (or hot pepper sauce)
Chop all vegetables into small, elegant, spoonfriendly chunks. Or if you prefer, cut vegetables into coarse chunks and place them one at a time in a food processor or blender. Pulse each vegetable until it is coarsely chopped and still has lots of texture.
Place processed vegetables in large bowl and add celery, juice, vinegar, oil, pepper, salt and paprika.
Mix well and chill thoroughly at least two hours.
Serve with a garnish of shaved Spanish Manchego cheese (or sharp white cheddar) and whole-wheat bread. On the side, serve cold poached chicken breast slices drizzled with a little lemon juice and mayonnaise. You now have a fine picnic lunch.
Makes 4 servings
8 g fat
1 g saturated fat
4 g fibre
3 g protein
19 g carbohydrates
150 mg sodium
Excellent source of beta carotene and vitamin C Good source of fibre and potassium