Forget the tomatoes—this green gazpacho is full of cucumber, green bell pepper, green grapes and lots of fresh herbs.Yield: 6 servings, about 3/4 cup each
Active Time: 20
Total Time: 80
- 4 slices firm-textured white bread, crusts removed
- 2 cloves garlic, peeled
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves
- 1/2 cup coarsely chopped scallions, (4 scallions)
- 1 cucumber, peeled, seeded and chopped
- 1 green pepper, seeded and chopped
- 8 ounces seedless green grapes, cut in half (1 cup)
- 1 stalk celery, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 1 tablespoon white-wine vinegar
- 3/4 cup nonfat plain yogurt
- 1 cup reduced-sodium chicken broth
- Salt & freshly ground pepper, to taste
- 1/4 ripe avocado, peeled and cut into cubes for garnish
- Cover bread with water in a small bowl, and let stand for 5 minutes. Remove bread and squeeze out excess moisture.
- Combine the moistened bread, garlic, parsley and cilantro in a food processor or blender; puree until smooth. Set aside about one-third of the scallions, cucumber, bell pepper and grapes. Add the remaining scallions, cucumber, bell pepper and grapes to the food processor, along with celery, cumin, coriander, cayenne, lemon juice and vinegar; process until smooth. Transfer the mixture to a large bowl and stir in yogurt, broth and the reserved scallions, cucumber, bell pepper and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with avocado cubes.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Garnish with avocado just before serving.
Nutrition Per Serving
|fat||1 g (0 g sat, 0 g mono)|
Nutrition Bonus Vitamin C (51% daily value).
Carbohydrate Serving 1
Exchanges 1/2 starch, 1 1/2 vegetable
From EatingWell July/August 1993