Fish and vegetable Gazpacho

Serves 4 to 6

Need

  • 12 ounces fresh or frozen skinless fish fillets ( cod, grouper, or trout)
  • 3 cups water
  • 1 14 ½ ounce can vegetable or reduced sodium chicken broth
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • Several dashes bottled hot pepper sauce
  • 1 10- ounce can tomatoes with jalapeno peppers
  • 1 small cucumber, chopped ( 1 cup)
  • 1 small yellow summer squash or zucchini, c hopped ( 1 cup)
  • 2 plum tomatoes, chopped ( 1 cup)
  • 2 to 3 green onions, sliced ( ¼ cup)

Thaw the fish if frozen. Rinse the fish. Cut the fish into ½ inch pieces

In a medium saucepan bring water to boiling; add fish. Cover and simmer for 3 to 4 minutes or until the fish flakes easily with a fork. Drain the fish; cove and chill.

In a medium saucepan combine the broth, cumin, garlic powder, and hot pepper sauce. Bring mixture to boiling. Remove from heat. Transfer to a large bowl. Stir in the tomatoes with jalapeno peppers, cucumber, yellow summer squash, or zucchini, plum tomatoes, and green onions. Cover and chill for 4 to 12 hours. Before serving, stir chilled fish into the vegetable mixture. Makes 4 to 6 servings

Nutrition: 124 calories per serving, 16 g protein, 12 g carbohydrates, 2 g fat ( 0 g saturated), 33 mg cholesterol, 677 mg sodium, 506 mg potassium.