Categories: Beverages, Vegetables, Diabetic, Low-cal 
      Yield: 4 servings 
  
      6    Tomatoes; ripe & juicy              1 pn Oregano, dried;or fresh 
           -Salt & freshly ground                   -thyme 
           -pepper (optional)                  4    Lemon wedges; small 
  
  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