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Creamy Gazpacho

chef.tim.lee's picture
Ingredients
  Mixed vegetable juice 1⁄2 Cup (8 tbs) (Made Spicy)
  Plain low-fat yogurt 1 1⁄4 Cup (20 tbs)
  Chopped seeded pared cucumber 1⁄2 Cup (8 tbs), divided
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Diced celery 1⁄4 Cup (4 tbs)
  Diced scallions 1⁄4 Cup (4 tbs)
  Diced tomato 1⁄4 Cup (4 tbs)
  Chili pepper 1 1⁄2 Teaspoon, seeded and minced (Use Either Mild Or Hot)
  Fresh italian flat leaf parsley 1 1⁄2 Teaspoon
  Garlic clove 1⁄2 Small, minced
  Salt 1 Dash
  Pepper 1 Dash
  Croutons 1 Ounce, divided
  Sour cream 1 1⁄2 Tablespoon (1 Tablespoon, Plus 1 1/2 Teaspoons)
Directions

MAKING
1) In a blender, combine juice and yogurt.
2) Blend until well combined.
3) To this, add 1/3 cup of the cucumber, 2 tablespoons each of the bell peppers, celery, scallions, tomato, chili pepper, parsley, garlic, salt, and pepper.
4) Blend this mixture until smooth.
5) Keep in the refrigerator for an hour, or until chilled.

SERVING
6) Divide the Gazpacho into 2 soup bowls and serve immediately, topped with equal amount of cucumber, bell peppers, celery, scallions, tomato, croutons and sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
2

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