6 Tomatoes, ripe & juicy Salt & freshly ground pepper (optional)
1 pinch Oregano, dried, or fresh thyme
4 Lemon wedges, small
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Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl. Add enough ice water to make 4 cups. Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings. Serve cold with a squeeze of lemon juice.
Nutrients for 1 cup with 1 teaspoon lemon juice
Calories: 26 Exchange: 1 vegetable g mg carbohydrate: 6 potassium: 280 protein: 1 sodium: 38 fat: negligible cholesterol: 0 fiber: 1
SERVES: 4 (assuming 1 cup per serving) SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles
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