Gluten-Free Tea Gazpacho

SERVES 4

This no-fuss, no-cook soup is perfect for the end of summer. Packed with nutrients, it finishes off summer's harvest-fresh bounty and makes a simple yet flavorful meal that's low in calories. Serve chilled.

1  medium red bell pepper, chopped
1  medium green bell pepper, chopped
1  large cucumber, peeled and chopped
1  teaspoon oolong loose-leaf tea
1  (28-ounce) can diced tomatoes, with juice
1  medium onion, chopped
2  garlic cloves, minced
3  tablespoons red wine vinegar
1  tablespoon olive oil
4  drops hot sauce, optional
-  Salt and ground pepper, to taste

1. Set aside a quarter of the peppers and cucumber for garnish.

2. With a mortar and pestle or the flat side of a large chef’s knife, grind tea leaves to make a powder.

3. Place tomatoes, onion, remaining peppers and cucumbers, garlic, vinegar, oil, tea and hot sauce (if using), salt and pepper in a blender or food processor and blend until mixture is the consistency of gazpacho.

4. Transfer the soup to a bowl and refrigerate at least 2 hours. If desired, thin soup by adding some brewed oolong tea.

Each serving contains 133 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 22g carbohydrate, 265mg sodium, 6g fiber, 5g protein.

Reprinted with permission from The Ultimate Tea Diet (Harper Collins) by Mark Ukra.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Nut Allergies
• Cooking
• Meals