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Gazpacho
Smoothie
BY DANA JACOBI
FOR THE AMERICAN INSTITUTE FOR CANCER RESEARCH |
Tomatoes
are rich in so many good things, including vitamin C, lycopene
and assorted carotenes, that eating them every day is a good
idea - especially now, while local, ripe tomatoes are at their
peak. Here are ideas for serving tomatoes in a variety of ways.
Delicious now, they will be even more welcome when out-of-season
tomatoes need a flavor boost.
With
their thick, sweet flesh, round cherry and oval grape tomatoes
can be a better choice than the regular kind because even if
bought at the supermarket, they taste good year round. Theyre
great for adding color to a green salad, but they also do well
on their own. Halve these miniatures, then toss them with a light
dressing of lemon juice, rice wine vinegar and a few drops of
olive oil. This dressing makes it possible to serve them as a
salad, heaped on a bed of lettuce that gets bathed with their
tangy juices and the dressing.
Fresh
salsa is another treat. Think of adding diced mango, jicama,
cucumber, or other produce when making a salsa. A freshly made
salsa richly textured with many ingredients can be so irresistible
that your family members will each eat a whole cup, providing
a healthy two servings of the minimum recommended five-a-day
for fruits and vegetables.
Remember
that juice counts, too, toward those recommended servings. Try
this refreshing savory, salsa-flavored smoothie.
Gazpacho
Smoothie
- Makes 1 serving
- 1
small tomato, quartered
- 3/4
cup tomato juice cocktail, chilled
- 2
Tbsp. minced fresh cilantro leaves
- 1
small garlic clove, chopped
- 1/4
jalapeño pepper (or to taste)
- 1/4
tsp. ground cumin
- Juice
of 1/2 fresh lime (about 1 Tbsp.)
- Small
wedge of fresh lime and a cherry tomato for garnish (optional)
chopped
Freeze
tomato in a plastic bag until hard, about 3 to 4 hours. (They
will keep up to one week. Several tomatoes may be frozen at a
time.)
Place
frozen tomato, juice, cilantro, garlic, jalapeño, cumin
and lime juice in a blender. Purée until well blended
and almost smooth.
Pour
into a tall tumbler filled with ice cubes. Garnish, if desired,
with a small wedge of lime and a cherry tomato, speared on a
short skewer and added to the glass like a swizzle stick. Serve
immediately.
(Recipe
can be multiplied to make more servings, but you may want to
cut down on garlic and jalpeno if you do.)
Nutritional
information per serving: Calories:
86, Fat: 0 g. total fat, Sodium: 444 mg, Carbohydrates: 14 g,
Dietary Fiber: 2 g, Protein: 2 g
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"Something Different" is written for the American Institute
for Cancer Research (AICR) by Dana Jacobi, author of The Joy
of Soy and recipe creator for AICR's Stopping Cancer Before It
Starts.
The American Institute for Cancer Research
(AICR) offers a Nutrition
Hotline online at www.aicr.org
or via phone 9 a.m. to 5 p.m. ET, MondayFriday, at 1-800-843-8114.
This free service allows you to ask questions about diet, nutrition
and cancer. A registered dietitian will respond to your email
or call, usually within 3 business days. AICR is the only major
cancer charity focusing exclusively on how the risk of cancer
is reduced by healthy food and nutrition, physical activity and
weight management. The Institutes education programs help
millions of Americans lower their cancer risk. AICR also supports
innovative research in cancer prevention and treatment at universities,
hospitals and research centers across the U.S. Over $82 million
in funding has been provided. AICR is a member of the World Cancer
Research Fund International.
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