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Chunky summer gazpacho.

6 large (about 3 3/4 lb. total) firm-ripe tomatoes, cored

3 medium-size (about 1 1/2 lb. total) cucumbers, peeled

Tomato juice base (recipe follows)

2 large (each about 10 oz.) bell peppers, 1 yellow and 1 green, stemmed and seeded

1/2 cup diced red onion

1 large (about 3/4-lb.) firm-ripe avocado

1 tablespoon lemon juice

1 cup unflavored nonfat yogurt

Extra-virgin olive oil (optional)


Chop 3 tomatoes and 1 cucumber. Fill a blender or food processor with vegetables; with motor running add enough of the tomato juice base to smoothly puree mixture. Pour mixture into a large bowl or tureen. If needed, puree any remaining chopped vegetables. Add to tureen with any remaining tomato base.

Cut remaining tomatoes, cucumbers, and bell peppers into about 3/8-inch cubes. Add to bowl along with onion; mix, cover, and chill until cold, about 2 hours, or up to 1 day.

Peel, pit, and slice avocado into 10 to 12 wedges; coat wedges with lemon juice. Stir gazpacho and ladle into wide soup bowls; top with avocado slices and spoonfuls of yogurt. Offer olive oil to drizzle into portions to taste; season to taste with salt. Makes 9 or 10 servings.

Per serving: 119 cal. (35 percent from fat); 4.3 g protein; 4.6 g fat (0.7 g sat.); 19 g carbo.; 303 mg sodium; 0.5 mg chol.

Tomato juice base. Combine 3 cups tomato juice, 3/4 cup red wine vinegar, and 1/2 teaspoon pepper.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Cashatt, Cristine M.
Article Type:Column
Date:Jul 1, 1993
Previous Article:Almond-zucchini stir-steam.
Next Article:Soy-honey barbecued flank steak.

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