6 Tomatoes; ripe & juicy

-Salt & freshly ground -pepper (optional) 1 pn Oregano, dried;or fresh

-thyme 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