Fruit and Vegetable Gazpacho

 

source

1 cup Water
4 Tomato chopped
1 cup Fresh Strawberries or grapes, chopped
1 Zucchini chopped
1 Green Bell Pepper, chopped
1/2 Cucumber chopped
2 cloves Garlic minced
1 Tbsp Lemon Juice
2 Tbsp White Wine Vinegar
2 Tbsp Olive Oil
1 tsp Salt
1/2 tsp Paprika
1/4 tsp Pepper

Place the water and the tomatoes in a food processor or blender and puree until smooth, and put into serving bowl. Add the remaining ingredients. Chill for at least two hours.

Approximate Cost:$6.12

Curried Red Lentil Soup

 2 tea. olive oil

2 cups chopped onions (2 med.)

4 garlic cloves, minced

4-5 tea. curry powder

1 1/2 cups red lentils

6 cups vegetable broth

3/4 cup water

2 Tab. tomato paste

1/4 tea. cinnamon

2 Tab. lemon juice

1/4 tea. salt

pepper, to taste

1/2 cup plain yogurt

Heat oil in a large pot over med. heat. Add onion and cook  2-3 minutes, until softened, stirring frequently. Add garlic and curry powder. Cook, stirring, for 30 seconds. Add the lentils and stir to coat. Add the broth, water, tomato paste and cinnamon. Bring to a simmer, reduce heat to low, cover and simmer 20 minutes, until the lentils are very tender.

In batches, transfer the soup to a blender or food processor and puree. Return to pot and heat through. Season with lemon juice, salt and pepper. Dollop yogurt in the soup.

One serving is 1 cup. 187 calories, 14g protein, 29 carbohydrates, 12g fiber, 2g fat

source: Magic Foods, Robert Barnett, Christine Pelkman and Densie Webb