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9 calories from fat

1 g fat

0 g saturated fat

5 g protein

28 g carbohydrates

1. Rinse tomatoes and cut into quarters. Rinse scallions and cut into 2-inch lengths. Scrub carrots, discard tops, and cut into 2-inch lengths. Rinse celery and cut into 2-inch lengths. Rinse spinach. Rinse cucumber and cut into 2-inch lengths. Rinse garlic cloves.

2. Push tomatoes, scallions, carrots, celery, spinach, cucumber, and garlic through the juicer, and process until juiced. Pour juice into two glasses, stir ⅛ cup vinegar into each glass, and season each glass to taste with salt and pepper.

3. Serve immediately, garnished with carrot sticks if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomatoes, trim scallions, peel garlic, and cut all ingredients into pieces no larger than 1 inch.

Pulp Tidbits

The prototype for all the soups we now dub gazpacho comes from the Andalusia region in southern Spain. The original soup was made with tomatoes as the base and enlivened with other vegetables, but today it’s really any uncooked vegetable soup that includes garlic, some sort of acid, and at least a few tomatoes.

Creamy Avocado

4 ripe plum tomatoes

1 Anaheim pepper

1 cucumber

½ small red onion

½ lime

¼ cup firmly packed cilantro sprigs

2 garlic cloves

2 avocadoes

½ cup plain nonfat yogurt

Salt and freshly ground black pepper to taste

2 cilantro sprigs for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

425 calories

243 calories from fat

27 g fat

4 g saturated fat

11 g protein

44 g carbohydrates

1. Rinse and quarter tomatoes. Discard cap and seeds of Anaheim pepper. Rinse cucumber and cut into 2-inch lengths. Peel red onion. Peel lime. Rinse cilantro sprigs and garlic cloves. Peel avocadoes, discard seeds, and cut into 1-inch pieces.

2. Push tomatoes, Anaheim pepper, cucumber, onion, lime, cilantro, and garlic through the juicer, and process until juiced. Pour juice into a blender, and add avocadoes and yogurt. Blend for 30 seconds, and pour juice into two glasses. Season each glass to taste with salt and pepper.

3. Serve immediately, garnished with cilantro sprigs if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomatoes, remove seeds from lime, peel garlic, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add avocado and yogurt along with other ingredients.

Liquid Lingo

Anaheim peppers are named for the city in California made famous by Disneyland, and they’re light green in color and have a long narrow shape. They have a basically sweet taste with just a hint of a bite, so they’re used frequently for stuffing as chilis rellaños, and they’re the species of pepper canned as mild green chilies.

Borscht

2 large beets

2 oranges

1 cucumber

3 scallions

1 cup plain nonfat yogurt

2 cucumber spears for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

196 calories

9 calories from fat

1 g fat

0 g saturated fat

11 g protein

40 g carbohydrates

1. Scrub beets well, discard tops if wilted but rinse and use if not, and cut into 2-inch cubes. Peel and quarter oranges. Rinse cucumber and cut into 2-inch lengths. Rinse scallions.

2. Push beets, oranges, cucumber, and scallions through the juicer, and process until juiced. Pour juice into a blender and add yogurt. Blend for 30 seconds, and pour juice into two glasses.

3. Serve immediately, garnished with cucumber spears if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from oranges, trim scallions, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add yogurt along with other ingredients.

Pulp Tidbits

Borscht, always made with beets and sometimes made with meat, is of Russian and Polish origin. It was popular with the Jews who emigrated from those countries,