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No-Cook Letcho
Source: Enlitened Kosher Cooking by Nechama Cohen

A flavorful sweet and spicy tomato and pepper stew.

Prep Time: 8 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 57.4
Total Carbs 6.7 g
Dietary Fiber 1.8 g
Sugars 3.8 g
Total Fat 2.8 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 48.8 mg
Protein 1.5 g
Sodium 141.6 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  vegetable juice
0 1/2 cup  chopped tomato
1 each  medium celery stalks
0 1/2 each  Cucumber, fresh, medium
0 1/4 each  chopped green bell peppers
2 each  scallions
1 1/4 tbsp  white wine vinegar
0 3/4 tbsp  extra virgin olive oil
1 each  medium garlic cloves
0 3/4 tsp  chopped parsley
1 tbsp  tabasco sauce
1 pinch  salt and pepper
  1. Combine all the ingredients in a bowl and mix, or place ingredients in a food processor with the knife blade and pulse 5-8 times, until coarsely chopped.
  2. Refrigerate overnight and serve cold.

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