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Spring Gazpacho

Photo: Con Poulos
Prep time 25 mins
Yield Makes 4 servings (serving size: 1 1/4-1 1/2 cups)
Yellow peppers add a wallop of vitamin C, as well as color and crunch, in each bowl of Spring Gazpacho.

Ingredients

  • 6 medium tomatoes (preferably yellow), halved, seeded, and coarsely chopped
  • 2 medium yellow bell peppers, coarsely chopped
  • 1/2 large seedless cucumber, peeled and chopped
  • 4 scallions, sliced
  • 1 small garlic clove, chopped
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 slices sourdough bread (3 ounces), crusts removed, chopped

Nutrition Information

  • calories 207
  • fat 8.2 g
  • satfat 1.2 g
  • monofat 5.1 g
  • polyfat 1.2 g
  • protein 8 g
  • carbohydrate 30 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 427 mg
  • calcium 67 mg

How to Make It

  1. Combine tomatoes and next 8 ingredients (through pepper) in large glass bowl. Remove 1/4 cup mixture to small bowl for garnish; reserve. Add bread to large bowl and toss; cover and refrigerate 1 hour or overnight.

  2. Using an immersion blender (or a standard blender, working in batches), blend until smooth; thin with up to 1/2 cup water to desired consistency. Divide among 4 bowls and top with reserved garnish.