The internet is amazing tool!

In about five minutes, I found a great recipe for Gazpacho and then went on to find out the nutrition information in a green bell pepper and tomatoes! They are LOADED with lycopene and vitamin c. What a great way to incorporate some of these awesome summer vegetables into your diet. My challenge for you this week is to have at least three meatless meals and to make this (or another) recipe that really lets you taste how good “healthy” can be! Happy summer!
GAZPACHO
Makes 6 servings
6 large tomatoes
1 large cucumber, peeled, seeded and finely diced
1 large green bell pepper, finely chopped
1 medium-sized red onion, minced
3 tablespoons red wine vinegar
2 tablespoons olive oil
Juice of 1/2 lemon
2 to 3 tablespoons fresh parsley, chopped (to taste)
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
Salt and fresh ground pepper to taste
Tabasco sauce to taste
To peel the tomatoes, submerge them in boiling water for 15 seconds. Place in a colander and rinse under cold water. The skins should slip right off. Core the tomatoes and gently squeeze out the seeds. Chop half of the tomatoes coarsely and puree the other half in a food processor. Combine the puree and chopped tomatoes in a large mixing bowl. Blend the remaining ingredients with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled; garnish with herbed croutons if desired.
NUTRITIONAL ANALYSIS PER SERVING: Calories, 99; Fat, 5 g; Cholesterol, 0 mg, Fiber, 3 g; Sodium, 20 mg.
SOURCE: Centers for Disease Control and Prevention/National Center for Chronic Disease Control and Health Promotion www.cdc.gov/nccdphp/dnpa/5aday/
month/tomato.htm