Corn Gazpacho
- Number of Servings: 6
Ingredients
3 medium cucumbers, peeled, seeded, and divided3 cups corn kernels, cooked, divided2 cups reduced sodium, defatted chicken broth1 cup plain nonfat yogurt1 cup low-fat sour cream1/2 red bell pepper, diced2 tablespoons chopped fresh basil1 tablespoon chopped fresh dill1 teaspoon freshly ground peppersalt (optional)
1. Cut 2 of the cucumbers into chunks. Place these pieces in a blender or food processor along with 2 cups of the corn kernels and all of the broth. Puree until smooth. If desired,put through a food mill to filter out the course bits of corn.
2. Finely chop the third cucumber. Stir this and the remaining ingredients into the soup. Chill, taste,and adjust the salt and pepper before serving.
Serving Size: 6 servings
2. Finely chop the third cucumber. Stir this and the remaining ingredients into the soup. Chill, taste,and adjust the salt and pepper before serving.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 180.5
- Total Fat: 6.5 g
- Cholesterol: 19.9 mg
- Sodium: 371.8 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 3.4 g
- Protein: 7.1 g
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