Green Tomato Gazpacho We love chilled soup during the summer. Our green tomato gazpacho has just 228 calories per serving and supplies protein, fiber, and some iron. Plus, it’s so easy to make. Combine the tomatoes, cucumbers, thyme, parsley, and other ingredients in a blender, and pulse or blend until you have a chunky soup. Stir in 2 cups of ice-cold water, add a splash of Tabasco, and chill for at least 2 hours. No hot stove necessary! Try this nutrient-rich soup tonight. Ingredients: garlic, bread crumbs, red wine vinegar, olive oil, green tomatoes, cucumbers, fresh thyme, fresh parsley or cilantro, Tabasco, black pepper, croutons (optional). Ingredients 3 cloves garlic, crushed 1 cup fresh bread crumbs (from about 2 bread slices, crusts removed) 1/4 cup red wine vinegar 1/3 cup olive oil 2 pounds green tomatoes or tomatillos, husked, rinsed, coarsely chopped 2 cucumbers, peeled, seeded, chopped 2 tablespoons fresh thyme 2 tablespoons chopped fresh parsley or cilantro 1 teaspoon Tabasco, or more to taste Salt and freshly ground black pepper Croutons for garnish, optional Preparation 1. Combine garlic, bread crumbs, vinegar and olive oil in a blender. Pulse until garlic is coarsely chopped. Add tomatoes, cucumbers, thyme and parsley. Pulse or blend until mixture forms a chunky soup. Transfer to a large bowl. Stir in 2 cups ice-cold water and season with Tabasco, salt and pepper. 2. Cover and refrigerate until thoroughly chilled, at least 2 hours. Serve cold, garnished with croutons, if desired. Prep Time: 20 minutes Total Time: 2 hours Yield: Serves: 6 (serving size: 1 1/4 cups) Nutritional Information Calories per serving: 228 Fat per serving: 13g Saturated fat per serving: 2g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 5g Carbohydrates per serving: 23g Fiber per serving: 3g Cholesterol per serving: 0.0mg Iron per serving: 1mg Sodium per serving: 549mg Calcium per serving: 39mg news.health/2013/07/10/recipe-of-the-day-green-tomato-gazpacho/
Posted on: Thu, 18 Jul 2013 13:13:11 +0000
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