Golden Gazpacho

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

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 27%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.9g
  • Carbohydrate: 13.9g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 342mg
  • Calcium: 37mg

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

  1. 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.
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