Gazpacho

Makes 6 servings

Ingredients

  • 1 cup fat-free chicken or vegetable broth
  • 1 28-oz.can tomatillos, drained
  • 1 medium cucumber, seeded, peeled, and coarsely chopped
  • 1/2 cup packed baby spinach leaves
  • 12 cups packed romaine, chopped
  • 1/2 medium green bell pepper, seeded and chopped
  • 1/2 mild white onion, chopped
  • 2 Tbsp. chopped fresh cilantro leaves
  • 1 clove garlic, chopped
  • 1 Tbsp. canned diced green chilis
  • 1 Tbsp. extra virgin olive oil
  • Juice of 1 lime
  • 1/4 tsp. cumin powder
  • 1/4 tsp. sugar
  • 2 slices bread with crusts removed, cubed
  • Salt to taste
  • Hot sauce to taste
  • 1/4 cup finely minced chives


Directions

  • Place first 10 ingredients in blender and puree until smooth;
  • Add oil, lime juice, cumin, sugar and bread;
  • Blend until smooth;
  • Let mixture stand 2 minutes to allow bread to absorb liquid;
  • Puree again until smooth;
  • Season to taste with salt, hot sauce, and lime juice;
  • Transfer to bowl or pitcher and chill until very cold;
  • Garnish with chives and serve.


Calories: 97
Protein: 4 grams
Fat: 4 grams
Carbohydrates: 12 grams
Exchanges: 1/2 Starch, 1 Vegetable, 1 Fat

© Michelle Anderson 2005 - 2015