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Garden Greens Gazpacho

Yield 6 servings (serving size: about 1 cup soup and 2 tablespoons sour cream)

Ingredients

  • 2 cups chopped peeled cucumber, divided
  • 1 cup chopped spinach
  • 4 cups low-fat buttermilk, divided
  • 1 cup chopped green bell pepper, divided
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon chopped seeded jalapeño pepper
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup sliced green onions
  • 3/4 cup reduced-fat sour cream
  • Cilantro leaves (optional)

Nutrition Information

  • calories 132
  • caloriesfromfat 30 %
  • fat 4.4 g
  • satfat 3 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 9 g
  • carbohydrate 14.9 g
  • fiber 1.2 g
  • cholesterol 20 mg
  • iron 0.6 mg
  • sodium 497 mg
  • calcium 246 mg

How to Make It

  1. Place 1 cup cucumber, spinach, 2 cups buttermilk, 1/2 cup bell pepper, and the next 5 ingredients (bell pepper through black pepper) in a blender, and process until smooth.

  2. Pour pureed mixture into large bowl; stir in 1 cup cucumber, 2 cups buttermilk, 1/2 cup bell pepper, and onions. Ladle soup into bowls; top with sour cream. Garnish with cilantro leaves, if desired.