Easy Gazpacho

 Recipe
This easy version of the classic chilled Spanish soup takes only 20 minutes to make and is great for a first course or a light lunch.

Yield:

Makes 4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 20 Minutes
Chill: 1 Hours

Nutritional Information

Calories 107
Fat 2 g
Satfat 0.0 g
Monofat 1 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 20 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 395 mg
Calcium 47 mg

Ingredients

2 ounces (2 cups) day-old whole-grain bread
1 pound ripe yellow or orange tomatoes
1 yellow or orange bell pepper
1 cucumber
1/4 of a red onion
1 tablespoon white or regular balsamic vinegar
1 teaspoon extra-virgin olive oil
1/4 teaspoon chipotle chile powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup low-sodium tomato juice
2 tablespoons chopped fresh cilantro

Preparation

1. Cube 2 ounces (2 cups) day-old whole-grain bread, and set aside (the more dried out it is, the better). Chop and seed 1 pound ripe yellow or orange tomatoes and 1 yellow or orange bell pepper. Peel, seed, and dice 1 cucumber. Dice 1/4 of a red onion.

2. Combine tomatoes, bell pepper, cucumber, and onion in a large bowl. Add 1 tablespoon white or regular balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon chipotle chile powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and stir.

3. Place 3/4 of the gazpacho mixture into a blender. Add the bread and 1 cup low-sodium tomato juice. Blend until soupy but not entirely smooth. Pour blended mixture back into the bowl with the remaining unblended vegetables.

4. Chill at least 1 hour. Garnish gazpacho with 2 tablespoons chopped fresh cilantro, and serve.

Note:

July 2007
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