Magazine article Nutrition Action Healthletter

In the (Fruit) Soup

Magazine article Nutrition Action Healthletter

In the (Fruit) Soup

Article excerpt

Adapted from High-Flavor, Low Fat Vegetarian Cooking, by Steven Raichlen (Viking, 1995). (Not for sale from Nutrition Action Healthletter.

1 ripe pineapple 1 cucumber, peeled and seeded 1/2 yellow bell pepper, cored and seeded 3 to 4 Tbs. diced Maui or other sweet onion 1/3 to 1/2 cup pineapple juice (preferably fresh) 2 to 3 tsp. rice vinegar or cider vinegar 1/2 tsp. Chinese chili paste or hot sauce (or to taste) 2 to 3 tsp. brown sugar (optional) 1/2 tsp. salt freshly ground black pepper to taste

For the Garnish

1/4 cup chopped fresh cilantro 1/4 cup very finely diced red bell pepper (about 1/4 pepper) 1/4 cup very finely diced green bell pepper (about 1/4 pepper) 1/4 cup very finely diced, peeled, seeded cucumber (about 1/4 cucumber)

Peel, core, and dice the pineapple, working over a bowl or slotted cutting board to catch the juice. [We bought a fresh, peeled and cored pineapple-in-aplastic-bag at a local super-market.

Puree the pineapple, cucumber, yellow pepper, and onion in the blender, working in several batches if necessary, adding enough pineapple juice to obtain a pourable consistency. Add the vinegar, chili paste or hot sauce, sugar (if using), and salt and pepper. The gazpacho can be prepared ahead to this stage, but you may need to add more pineapple juice or flavorings before serving.

Just before serving, stir the garnish into the gazpacho. Correct the seasoning and serve at once. Serves 4.

PER SERVING

Calories: 210 Sodium: 306 mg Fat: I gram Sat. Fat: 0 grams (4% of cals. Cholesterol: 0 mg

TWO-MELON SOUP

From Jane Brody's Good Food Book (Bantam Books, 1985). (To order the 700-page softcover, use the form on p. 15. Prod. #BAN4. $14.95.

1 ripe cantaloupe, seeded and flesh diced 2 Tbs. fresh lemon juice 1 small honeydew (or 1/2 large), seeded and flesh diced 2 Tbs. fresh lime juice 1 1/2 tsp. …

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