Garden Greens Gazpacho

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 30%
  • Fat: 4.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 9g
  • Carbohydrate: 14.9g
  • Fiber: 1.2g
  • Cholesterol: 20mg
  • Iron: 0.6mg
  • Sodium: 497mg
  • Calcium: 246mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Garden Greens Gazpacho Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy