Gazpacho Dip with Garlic Pita Chips

Gazpacho Dip with Garlic Pita Chips is a variation on the popular cold soup. It still has a boatload of flavor and is versatile. Try serving it as a hors d’ oeuvre or an appetizer for this Eggplant Casserole.

gazpacho dipPrep Time: 15 min
Cook Time: 6 min
Chill Time: 4 hrs
Ready In: about 4 hrs

Makes 2 cups (6 servings)

Ingredients
2 whole-wheat Pita Breads
2 large Garlic cloves, halved crosswise
Cooking spray, preferably olive oil
1/8 tsp kosher or coarse Sea Salt
1 ripe medium Tomato, seeded and finely chopped
1/3 cup finely chopped Celery
1/3 cup finely chopped Cucumber
1/3 cup finely chopped Green Bell Pepper
1/4 cup finely chopped Red Onion
3/4 cup prepared Salsa, hot or mild
1/4 teaspoon Garlic Powder
2 tsp Lime Juice
2 tsp Rice Vinegar
1/4 cup chopped Cilantro

Directions
Preheat the oven to 350 degrees F.
Cut the pita breads each into 6 wedges. Separate each wedge into 2 pieces. One at a time, rub the rough side of the wedges with the cut side of a garlic clove and place them on a baking sheet in 1 layer. Lightly coat the pita wedges with cooking spray and sprinkle with the salt. Bake 6 minutes, or until the wedges curl at the edges and darken slightly in color. Cool on the baking sheet. The pita will crisp as it cools. Cover with foil and store at room temperature up to 8 hours.
In a mixing bowl, combine the tomato, celery, cucumber, green pepper and onion. Add the salsa, garlic powder, lime juice and vinegar, and mix well. This can be done up to 4 hours before serving and the dip refrigerated in a covered container.
Just before serving, mix in the cilantro and transfer the dip to a serving bowl. Place the bowl on a platter, surround with the pita chips, and serve.

Tips & Notes
Moving to the big city to pursue your dream career remains an essential rite of passage for many foodies. It often means sharing an apartment. One roommate was from the Midwest and her cooking was simple and hearty, seasoned with salt and maybe a bit of black pepper.
To someone who grew up with the intense flavors and colors of Russian and Romanian home cooking, complimented by constant Chinese takeout, her cooking seemed a bit underwhelming at first.
But when money ran low at the end of the month, she was brilliant at turning a dollar into a variety of balanced meals. Much of her cooking relied on tomatoes.
The way she used processed tomato products was inventive. She whirled canned tomato soup in the blender with cottage cheese and Worcestershire sauce and served it as a chilled main dish soup.
It still tastes delicious, only with reduced-sodium soup and less Worcestershire to keep the salt level down, and add chopped fresh tomatoes, cucumber and green pepper for garnish.
Her techniques have produced a spicy gazpacho. Instead of costly fresh tomatoes, blend tomato juice with classic stale bread and olive oil, add a jar of salsa and chill the mixture.
The resulting cold soup, garnished with cilantro and crushed blue corn chips, will be a hit. Simply by omitting the juice and upping the fresh veggies, it can make a great dip to serve with garlic pita chips. If there’s any left over, it also makes a tasty, fat-free salad dressing for diced roasted chicken breast with mixed greens.

Nutritional Information Per Serving
Calories: 42
Total Fat: 0g
Saturated Fat: 0g
Carbohydrate: 9g
Protein: 2g
Dietary Fiber: 2g
Sodium: 98mg

Source: Diabetes Gourmet Magazine

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