Thursday, June 13, 2013

Creamy Gazpacho

This chilled soup is a summertime favorite. Try topping it with a dollop of yogurt as a garnish.

  • 1-14 oz. can tomatoes, skinned and diced
  • 2 cups sliced cucumbers, seeded
  • 1 roasted red pepper, whole, seeded
  • 2 scallions, chopped
  • 1/2 jalapeno, sliced
  • 2 cloves garlic
  • 1 cup plain lowfat yogurt
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/2 cup parsley, chopped, garnish
  • 1 cup small diced cucumber, for garnish
Place all ingredients (except for cucumber and parsley for garnish) in a blender, puree on high until contents are well blended. Serve soup well chilled, and garnish with chopped parsley, diced cucumber and a dollop of plain yogurt.

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