SERVES 4
A Spanish study to analyze the amount of vitamins C and E and carotenoids in commonly eaten foods revealed that only two vegetables contain two thirds of the important nutrients: bell peppers and tomatoes. For maximum effect, work with vegetables that are fully ripe and raw.
2 red bell peppers, roasted, peeled and seeded
2 medium tomatoes, cored and diced
1 English cucumber, peeled and diced
1 jalapeño, seeded and minced
6 large radishes, medium-diced
1 garlic clove, minced
½ cup diced red onion
2 cups tomato juice
2 tablespoons freshly chopped cilantro
1 tablespoon freshly squeezed lime juice
¼ teaspoon sea salt
¼ teaspoon ground cumin
Place half the vegetables, along with all the tomato juice, in a blender and purée until smooth. Transfer to a bowl. Add the remaining vegetables, cilantro, lime juice, salt, and cumin and stir to blend. Chill. Season to taste. Serve cold.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 77 |
| Protein: | 3 g |
| Fiber: | 3 g |
| Fat: | 1 g |
| Saturated fat: | less than 1 g |
| Sodium: | 527 mg |
| Vitamin A: | 1,554 IU |
| Vitamin C: | 106 mg |
| Vitamin E: | 1 IU |
| Beta-carotene: | 676 µg |
| Lutein and zeaxanthin: | 69 µg |
| Lycopene: | 118 µg |