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  • Gazpacho


    • 1 cup diced tomato
    • 2 ounces minced onion
    • 3 ounces minced green pepper
    • 4 ounces minced cucumber
    • 2 ounces minced celery
    • 2 tablespoons dry parsley
    • 1 tablespoon dried chives
    • 1 teaspoon minced garlic
    • 1 tablespoon rice vinegar
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon worcestershire sauce
    • 2 cups low-sodium V8 juice


    1. Peel cucumber, scrape out seeds with a spoon.
    2. Scrape out tomato seeds with a spoon.
    3. Finely chop up 1/2 of the cucumber, tomato, onion, green pepper. Set aside in a bowl.
    4. Blend the other half of the vegetables with the garlic, vinegar, olive oil, salt, black pepper, worcestershire sauce, and V8 juice.
    5. Place the blended food into the bowl with the finely diced vegetables. Stir well.
    6. Refrigerate 2 hours; add in the dry parsley and chives 15 minutes before serving.
    7. Garnish with nonfat sour cream or yogurt.


    4 servings (1 cup)


    Dana-Farber/Brigham and Women's Cancer Center

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