White Gazpacho

The reader's mom served this long before we ever started counting fat grams. It was very cooling on long, hot summer days in Texas. You can lighten the recipe by using fat-free sour cream and fat-free chicken broth. The wonderful taste stayed the same.

Yield: 4 servings (serving size: 1 cup soup, 1/4 cup tomato, and 2 tablespoosn onions)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 9.8g
  • Carbohydrate: 13.2g
  • Fiber: 1.3g
  • Iron: 0.5mg
  • Sodium: 281mg
  • Calcium: 142mg

Ingredients

  • 2 cups chopped seeded peeled cucumber (about 2 medium)
  • 1 cup fat-free, less-sodium chicken broth
  • 1 1/2 tablespoons white wine vinegar
  • 1/8 teaspoon salt
  • 1 (16-ounce) container fat-free sour cream
  • 1 garlic clove, crushed
  • 1 cup diced tomato (about 1 medium)
  • 1/2 cup chopped green onions

Preparation

  1. Place first 6 ingredients in a blender, and pulse 3 or 4 times or until coarsely chopped. Cover soup and chill 3 hours or overnight. Ladle soup into bowls, and top with the tomato and onions.
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