Golden Gazpacho

Randy Mayor
"This soup is light and perfect for summer." -Linda Brodlieb, Sands Point, NY

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 77
Caloriesfromfat 27 %
Fat 2.3 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 2.9 g
Carbohydrate 13.9 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 342 mg
Calcium 37 mg

Ingredients

3 1/2 cups chopped seeded yellow tomato (about 1 1/2 pounds)
2 cups chopped seeded peeled cucumber (about 1)
1 cup chopped yellow bell pepper (about 1 medium)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
2 garlic cloves, chopped
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon ground cumin

Preparation

Combine the first 7 ingredients in a blender; process until smooth. Add mint and remaining ingredients; pulse 5 times or until well combined. Cover and chill for at least 1 hour or overnight.

Note:

Linda N. Brodlieb,

June 2006