Guest guest Posted January 30, 2001 Report Share Posted January 30, 2001 * Exported from MasterCook * White Gazpacho Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 72 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1 large onion -- sliced 4 cloves garlic -- minced 1 cup skim milk -- up to 2 1/2 vegetable bouillon cube -- up to 1 1 cup fat-free plain yogurt 2 teaspoons lemon juice 2 dashes red pepper sauce Salt and white pepper -- to taste 1/3 cup chopped seeded cucumber 1/3 cup chopped seeded yellow tomato 1/3 cup cubed avocado finely chopped cilantro or parsley -- as garnish 4 side-dish servings (about 1 cup each) Something different that is sure to please! 1. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook onion and garlic over medium-low heat until very tender, about 15 minutes. Add milk and bouillon cube; cook over medium-high heat, stirring frequently, until mixture is hot and bouillon cube is dissolved. 2. Process soup, yogurt, lemon juice, and red pepper sauce in food processor or blender until smooth. Season to taste with salt and white pepper. Cool; refrigerate until chilled, 3 to 4 hours. 3. Stir cucumber tomato, and avocado into soup; pour into bowls and sprinkle with cilantro. Per Serving: Calories: 109, % Calories from fat: 27, Fat (gm): 3.4, Saturated fat (gm): 0.6, Cholesterol (gm): 2, Sodium {mg): 196, Protein (gm): 6.7, Carbohydrate (gm): 14.3, Exchange: Milk: 0.5, Vegetable: 2.0, Fruit: 0.0, Bread: 00, Meat: 0.0, Fat: 0.5. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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