By Ruth Lahmayer Chipps, MS, RDN, CD ---Jackson In Action Communications Director
Bell peppers are teaming in gardens during August and they are the star of this chilled traditional Spanish soup. Fresh tomatoes, bell peppers, onions, celery, cucumbers, garlic, olive oil, vinegar and spices make the base. Vary the garden goodies as available.
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. August features bell pepper cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes.
Celebrate Peppers with these events:
WEAU-TV-13 Thurs Aug. 13, 4 p.m. Newscast. “Eggplant” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD.
BRMH Hospital - Harvest of the Month Eggplant Event –Thurs. Aug. 29, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
Bell peppers are one of the most nutrient-dense foods available. Though a 3 1/2-oz (100 g) serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of a large number of nutrients, including vitamin C, beta-carotene, vitamin K, thiamine, folic acid, and vitamin B6.
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.
Bell Pepper Gazpacho
- PREP TIME: 20 MINUTES
- Total Time: 25 minutes
Makes 8 Servings (2/3 c. each)
- 2 c. canned tomatoes or stewed
- 1 c. bloody Mary Mix
- 1/2 cucumber, chopped
- 1/4 c. olive oil
- ½ c. chopped green or red bell pepper
- 1 ½ Tbsp. wine vinegar (or other variety)
- 1 1/2 cloves garlic (1 ½ t.)
- 1/2 tsp. salt (optional)
- 1 Tbsp. green olives (optional)
- ½ t. fresh or 1/8 t. dried oregano leaves
- ½ t. Worcestershire Sauce
- 2 Tbsp. Ground flaxseed (optional)
- ½ t. turmeric
- Hot pepper sauce – as desired
- Black ground pepper to taste
- Sour cream for top
- Minced cilantro (optional)
- Garnish: Cherry tomatoes
Method: Place all ingredients in food processor or blender and blend until vegetables are in very small pieces. Serve in bell pepper bowls (cut off top ¼ of pepper to form a bowl), topped with sour cream, if desired. Optional minced cilantro.
Makes approx.6 Servings (6 oz. ea.) Approx. 90 Calories per serving, 5g fat, 9g Carb, 2g Fiber, 1 g Protein
Also posted on www.JacksonInAction.org
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.