Green Gazpacho

[Guest guest]

Green Gazpacho

4 servings

 

 

Here's a vibrantly colored, fresh-tasting soup that's

cool, creamy and a cinch to make. Use a teaspoon to

easily scoop out seeds from cucumber quarters.

 

1 large green bell pepper, halved

6 leaves lettuce, coarsely chopped

2 scallions (white and light green parts), coarsely

chopped

1/3 cup coarsely chopped fresh cilantro leaves

3 cups buttermilk, plus additional if needed

4-oz. can chopped mild green chilies, drained

3 Tbs. fresh lime juice

1 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. freshly ground pepper

2 large cucumbers, peeled, quartered lengthwise and

seeded

MEAL PLAN: Place bowls of shredded lettuce, shredded

cheddar or soy cheese, diced tomatoes, pinto beans,

salsa and yogurt or soy yogurt on the table. Have

everyone make his or her own wraps, using large flour

tortillas.

 

1. Reserve about half of 1 cucumber and half of the

bell pepper and finely dice. Set aside for garnish (or

refrigerate if not serving soup right away).

 

2. Coarsely chop remaining cucumbers and bell pepper;

transfer to food processor or blender. Add lettuce,

scallions and cilantro and process until pureed with

some texture remaining. Transfer to large serving

container.

 

3. Stir in buttermilk, chilies, lime juice, cumin,

salt and pepper, adding more buttermilk if needed to

achieve a slightly thick consistency. Serve

immediately or cover and chill until needed. Just

before serving, sprinkle with reserved diced cucumber

and bell pepper.

 

PER serving: 123 CAL; 8 G PROT; 2 G TOTAL FAT (1 SAT.

FAT); 20 G CARB.; 6 MG CHOL; 469 MG SOD.; 2 G FIBER

 

 

 

 

 

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