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Garden Greens Gazpacho

Garden Greens Gazpacho

Cooking Light MARCH 2003

  • 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)

Preparation

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.

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.

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
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Garden Greens Gazpacho recipe

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