Yellow Gazpacho
- Number of Servings: 5
Ingredients
4 yellow or orange bell peppers1 basket yellow cherry tomatoes, halved2 garlic cloves, crushed with salt3 cups chicken or vegetable stock1 mini cucumber, halved lengthwise and seeded6 radishes4 scallions, sliced4 red cherry tomatoes, quarterreda few sprigs of parsley, choppeda handful of chives, snipped(optional)small sprigs of mint or basilsalt and cracked pepper
Peel and core the peppers with a veggie peeler and chop the flesh into a blender. Add the yellow tomatoes and garlic and blend to a puree. Add the stock and 1 cup crushed ice and blend again. Add salt and pepper, then chill untill very cold. Using a mandoline or very sharp knife, slice the cucumber and radishes paper-thin.
Pour the puree into a glass soup tureen or seperate bowls or glasses, adding extra ice if preferred. Top with cucumbers, radishes, scallions, and cherry red tomatoes. Serve, sprinkled with the herbs. And with salt and pepper to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user MICHELLEOLY7.
Pour the puree into a glass soup tureen or seperate bowls or glasses, adding extra ice if preferred. Top with cucumbers, radishes, scallions, and cherry red tomatoes. Serve, sprinkled with the herbs. And with salt and pepper to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user MICHELLEOLY7.
Nutritional Info Amount Per Serving
- Calories: 126.0
- Total Fat: 2.5 g
- Cholesterol: 4.3 mg
- Sodium: 239.5 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 3.2 g
- Protein: 7.1 g
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