Diabetic Tomato Soup

Tomato Pastina Soup Recipe

2 tsp olive oil

2/3 cup coarsely-chopped green bell pepper

1/2 cup coarsely-chopped onion

1/2 cup coarsely-chopped cucumber

3 garlic cloves, minced

1 1/2 lb fresh tomatoes, coarsely chopped

1 can whole tomatoes - (14 1/2 oz), undrained

2 tbsp balsamic vinegar

2 tsp ground cumin

1 tsp coriander seeds

1/2 tsp freshly-ground black pepper

1/4 tsp salt

1 oz uncooked pastina

1 cup water Recipe Instructions: 1. Heat oil in large saucepan over medium heat until hot. Add green pepper, onion, cucumber and garlic; cook and stir until pepper and onion are tender.

2. Add fresh and canned tomatoes, vinegar, cumin, coriander, pepper and salt. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Remove from heat; cool.

3. Place tomato mixture in food processor or blender; process in small batches until smooth. Return to saucepan. Bring to a boil over high heat. Add pasta; cook 4 to 6 minutes or until pasta is tender. Stir in water; transfer to serving bowls.

This recipe yields 6 (3/4-cup) servings.

Exchanges Per Serving: 1/2 Starch, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 93; Calories from Fat 21%; Total Fat 2g; Saturated Fat 1g; Protein 3g; Carbohydrates 17g; Cholesterol 0mg; Sodium 214mg; Dietary Fiber 3g.

Comments: Similar to a chilled gazpacho, this vitamin C-packed soup is served hot for a different twist. By adding pastina, cumin and coriander, this soup is a delicious new version of a familiar favorite.

Source: "Diabetic Cooking at http://www.diabeticcooking.com" S(Formatted for MC6): "08-08-2002 by Joe Comiskey - jcomiskey@krypto.net" Copyright: "© Publications International Ltd, 2002" Servings: 6

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