December 6, National Gazpacho Day Gazpacho with Feta Cheese and Tabouli Salad

Gazpacho with Feta Cheese and Tabouli Salad

Serves 8

Ingredients 
2-1/2 cups peeled and diced (1/4 inch) hothouse cucumber 
2-1/2 cups diced red and green bell pepper 
2-1/2 cups diced ripe tomato 
1/2 cup diced red and white onion 
2 cups tomato juice, low sodium 
1/4 cup red-wine vinegar 
2 Tbsp extra-virgin olive oil 
1 dash Tabasco sauce
Garnish
4 Tbsp Feta Cheese
1/2 cup Tabouli Salad
 
Directions 
1. Place all of the vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Toss.
2. Transfer half of the mixture to a blender or food processor and pulse on and off until coarsely puree. 

3. Return puree mixture to the bowl and stir to combine. Refrigerate for 5 to 6 hours before serving.
4. Combine Feta cheese and Tabouli Salad.
5. Top Gazpacho with 1-1/2 Tablespoon of Feta Cheese and Tabouli Salad

Nutrition Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A great service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com

Poor Dentition and Vegetable Choices

A lack of fresh vegetables related to poor dentition, dental disease, mouth ulcers or infections can lead to nutrition deficiencies.

Two years ago, I lost the majority of my teeth and the ability to eat most raw fruits and vegetables. I tolerated ice cream, baby foods, and over-cooked mushy vegetables. I knew I had to make a change.

Below is my AV (any vegetables) Gazpacho. On the left are some of the raw ingredients: bell peppers, scallions, not shown - Romaine lettuce and low sodium tomato juice. To enhance the presentation, I included bell pepper flowers.

“The presentation of food should stimulate the palate, excite the senses, and nourish the body.” -Sandra Frank, Ed.D, RDN, LN, FAND

It's not the same as munching on a fresh carrot or crunching on celery. However, the AV Gazpacho is flavorful, high in fiber, eliminates wasting vegetables and I never make it the same way twice. 

I start off with two cups of low sodium tomato juice (related to high blood pressure) and add one to two cups of chopped vegetables, such as broccoli, carrots, cauliflower, cucumber, green beans, kale, lettuce, onions, spinach, squash, and tomatoes. This makes two servings.

The AV Gazpacho will meet your vegetable requirements and appeal to your senses.


Nutrition Information based on the following ingredients:
2 cups Tomato Juice, low sodium
1 cup Bell Peppers, chopped
1/4 cup Scallions, chopped
3/4 cup Romaine Lettuce, chopped

Blenderize until you achieve a consistency tolerated.
Yield: 2 servings