Shape Magazine
Mollie's Gazpacho
Thickened with vegetables rather than with the traditional bread used by Spanish cooks, this refreshing soup has enough heft to make it meal-worthy. If you prefer a smooth texture, use a blender. A food processor will produce a chunkier soup.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Nutrition Score per serving:
(about 1 cup) 71 calories, 4 g fat (40% of calories), <1 g saturated fat, 9 g carbs, 4 g protein, 2 g fiber, 31 mg calcium, 1 g iron, 303 mg sodium
Ingredients
1 pound very ripe tomatoes1 1/2 cups cucumber chunks, peeled and seeded
1/2 cup chopped red bell pepper
&½ cup parsley leaves
1 medium clove garlic
1/4 heaping teaspoon cumin
1/2 teaspoon salt, or to taste
1 teaspoon red wine vinegar or cider vinegar
1 teaspoon light honey
2 teaspoons fresh lemon juice
1 tablespoon extra virgin olive oil
Cayenne pepper to taste
Directions
Core the tomatoes, and cut them into large chunks. (Peeling and seeding are unnecessary.)Place the tomatoes in a blender or food processor with all the remaining ingredients except the cayenne. Purée until it is as smooth as you like it.
Transfer to a container, and add cayenne. Cover and chill. Serve cold.
 |
|
|
|
|
|
|
|
|
|
|
|
|