The three peppers in question are green bell pepper, roasted red pepper, and spicy jalapeño pepper. If you are using frozen chopped bell pepper and onion for this soup, you don’t have to thaw them first, because gazpacho is intended to be eaten chilled. Although you could use a regular cucumber for the soup, kirby cukes have the advantage of a thin, unwaxed skin that you don’t have to peel.
1 can (14 1/2 ounces) stewed tomatoes
1 cup chopped onion
1 cup chopped green bell pepper
1 cup jarred roasted red peppers, rinsed and drained
1 pickled jalapeño pepper
2 kirby cucumbers, cut into large chunks
2 teaspoons minced garlic
3 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon salt
1/4 cup fresh basil leaves
1/4 cup plain fat-free yogurt
1. In a blender or food processor, combine the stewed tomatoes, onion, green bell pepper, roasted red peppers, jalapeño, cucumbers, garlic, vinegar, oil, salt, and basil. Process until not quite smooth. Refrigerate several hours or until very cold.
2. Serve topped with a dollop of yogurt. Makes 4 servings
Good source of: beta carotene, fiber, potassium, vitamin B6, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.