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Lose 7 pounds in 7 days with 'Virgin Diet Cookbook:' Gazpacho with Crab recipe

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JJ Virgin has become famed for her weight loss program that addresses food allergies and sensitivities. It helped thousands find their path to health and sleek physiques, detailed in her best-selling book "The Virgin Diet: Drop 7 Foods, Lose 7 Pounds, Just 7 Days" (click for details).

Now JJ is enhancing her original diet book with a cookbook overflowing with great recipes that boost your weight loss without sacrificing your joy in tasty eating: "The Virgin Diet Cookbook: 150 Easy and Delicious Recipes to Lose Weight and Feel Better Fast" (click for more information).

In her cookbook, you'll learn how to embrace the benefits of anti-inflammatory foods with more than 150 easy-to-follow, scrumptious recipes. They're free of gluten, soy, dairy, eggs, corn, peanuts, and sugar and artificial sweeteners, and range from breakfast to snacks to dinner to dessert and more.

Get started on your best body with great food now by clicking here for "The Virgin Diet Cookbook: 150 Easy and Delicious Recipes to Lose Weight and Feel Better Fast." And try a recipe from the book below.

Gazpacho with Lump Crab

Makes 4 servings

Ingredients:

1 ½ pounds ripe plum tomatoes, seeded and chopped

1 seedless cucumber, peeled and finely chopped

1 medium red bell pepper, finely chopped

1 garlic clove, minced

1 small red onion, finely chopped

1 jalapeño pepper, finely chopped

1 ½ cups low-sodium vegetable juice, or 1 ½ cups water mixed with ¼ cup tomato paste

1 ½ tablespoons lime juice

½ cup ice water

1 tablespoon extra-virgin olive oil

3 tablespoons chopped fresh basil

1 tablespoon chopped fresh cilantro

2 teaspoons balsamic vinegar

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ avocado, cut into ¼- inch dice

1 pound lump crabmeat, picked over for shell fragments

Directions:

Combine the tomatoes, cucumber, bell pepper, garlic, onion, jalapeño, vegetable juice, lime juice, and ice water in a bowl.
Transfer 3 cups of the mixture to a blender, and puree.
Pour the pureed soup back into the bowl and stir in the olive oil, basil, cilantro, vinegar, salt, and pepper.
Cover with plastic wrap and chill for at least 2 hours.
Remove the soup from the refrigerator and stir in the avocado.
Place some of the crabmeat in the bottom of each of four large soup bowls.
Ladle in the soup, then top with the remaining crabmeat.
Serve immediately.

Nutrient Content per Serving

Calories: 325; Fat: 13 grams; Protein: 30 grams; Fiber: 8 grams; Saturated Fat: 2 grams; Carbs: 24 grams;

Sodium: 748 mg

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