Here is a super refreshing Spanish Simple Cooking with Heart recipe that is great during the hot summer months when you don't feel like heating up the kitchen. It's low in calories, chock full of vitamins - plus it's a great way to enjoy summer fresh veggies!
Calories84 Per Serving
Protein3g Per Serving
Fiber5g Per Serving
Cost Per Serving$2.35
|Total Fat||0.5 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||18 g|
|Dietary Fiber||5 g|
6 small ripe tomatoes (peeled, seeded)
2 cups low-sodium tomato juice
1 medium cucumber (peeled, seeded)
1 small red onion (finely chopped)
1 bell pepper (red or green), finely chopped
3 stalk celery (chopped)
2 Tbsp. fresh parsley (chopped)
1 clove chopped garlic
2 green onions (finely chopped)
1/4 cup red wine vinegar
juice of 1 lemon
1/4 tsp. pepper
1/4 tsp. no-salt-added, or, lower-sodium Italian seasoning
1/2 tsp. red pepper flakes (optional)
Add all ingredients to a blender or food processor and blend until well mixed but slightly chunky.
Chill up to 2 hours or overnight before serving. (NOTE: if you don’t have a blender or food processor, try to dice the vegetables as finely as possible and use a masher to mix and mash, for approximately 2 minutes to combine flavors).
Serve as a chilled soup or as a dip for low sodium, whole wheat crackers or tortilla chips made with liquid oil and no hydrogenated fat or tropical oils, such as palm or coconut oil.
Cooking in Color
This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.
Copyright © 2018 American Heart Association, Healthy For Good™. Every purchase helps fund the work of the AHA/ASA.