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Chunky Gazpacho

Country.Chef's picture
Ingredients
  Cucumbers 8 Ounce, peeled (2 Medium Pieces)
  Yellow pepper 1 Medium
  Red onion 1⁄4 Small
  Ripe tomatoes 2 Pound, peeled, seeded, and chopped (About 6 Medium)
  Jalapeno chile 1 Small, seeded
  Lime juice 3 Tablespoon
  Extra-virgin olive oil 2 Tablespoon
  Salt 3⁄4 Teaspoon (3/4 Plus 1/8 Teaspoon)
  Light sour cream/Plain low fat yogurt 1⁄4 Cup (4 tbs)
  Milk 1 Tablespoon
  Finely chopped fresh cilantro 5 Teaspoon
Directions

1. Chop half of 1 cucumber, half of yellow pepper, and all of onion into 1/4-inch pieces; set aside. Cut remaining cucumbers and yellow pepper into large pieces.
2. In blender or food processor with knife blade attached, puree large pieces of cucumber and yellow pepper, tomatoes, jalapeno, lime juice, oil, and 3/4 teaspoon salt until smooth. Pour into medium bowl; add cut-up cucumber, yellow pepper, and onion. Cover and refrigerate until well chilled, at least 6 hours or up to overnight.
3. Prepare cilantro cream: In small bowl, stir sour cream, milk, cilantro, and remaining 1/8 teaspoon salt until smooth. Cover and refrigerate.
4. To serve, ladle soup into chilled bowls and top with dollops of cilantro cream.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday
Preparation Time: 
5 Minutes

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