Garden Gazpacho

Photo: Iain Bagwell; Styling: Kevin Crafts
When you've got really great ingredients in your garden, a simple soup like this one has loads of flavor.

Yield:

Serves 4

Recipe from

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 36
Caloriesfromfat 10 %
Protein 1.8 g
Fat 0.4 g
Satfat 0.1 g
Carbohydrate 7.9 g
Fiber 2.4 g
Sodium 489 mg
Cholesterol 0.0 mg

Ingredients

4 ripe tomatoes (1 2/3 lbs. total)
1/2 cup finely chopped English cucumber
1/4 cup finely chopped bell pepper
1 teaspoon kosher salt
2 teaspoons fresh lemon juice
1 tablespoon slivered purple basil leaves
1 tablespoon minced jalapeño chile
2 teaspoons chopped fresh chives

Preparation

1. Cut 3 tomatoes into chunks and purée in a food processor. Pour into a bowl. Chop remaining tomato and stir into purée with cucumber, bell pepper, salt, and lemon juice. Ladle into soup bowls.

2. In a small bowl, combine basil, chile, and chives. Top each bowl of soup with a mound of the basil confetti.

Note: Nutritional analysis is per 3/4-cup serving.

Note:

April 2010