Buttermilk Gazpacho

Notes: Mickey Strang of McKinleyville, California, shares this recipe. Garnish with cilantro sprigs.

Yield:

Makes about 1 quart; 2 or 3 servings

Recipe from

Nutritional Information

Calories 91
Caloriesfromfat 14 %
Protein 5.8 g
Fat 1.4 g
Satfat 0.7 g
Carbohydrate 15 g
Fiber 1.9 g
Sodium 144 mg
Cholesterol 4.9 mg

Ingredients

1 cucumber (3/4 lb.), peeled and cut into chunks
2/3 cup coarsely chopped sweet onion such as Maui or Walla Walla
1 cup coarsely chopped ripe tomato
1 tablespoon chopped fresh jalapeño chili
1 1/2 cups buttermilk
Salt and pepper

Preparation

1. In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño.

2. Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper.

3. Serve soup with a few ice cubes added to each bowl. Or nest mixing bowl in ice and stir often until cold, about 10 minutes, then ladle into bowls.

Note:

Mickey Strang, McKinleyville, California,

October 1998