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Yellow Gazpacho

http://www.eatingwell.com/recipes/yellow_gazpacho.html

From EatingWell:  July/August 2013

The yellow vegetables of summer—fresh corn, yellow tomatoes and yellow peppers—make this slightly sweet gazpacho soup recipe a beautiful and delicious alternative to red gazpacho.

6 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 2 1/4 hours

Ingredients

Preparation

  1. Reserve 1/2 cup each corn kernels and bell pepper; cover and refrigerate. Working in two batches, puree the remaining corn and bell pepper, tomatoes, bread, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.
  2. Serve garnished with the reserved corn and bell pepper and chives.

Nutrition

Per serving : 136 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 4 g Protein; 3 g Fiber; 464 mg Sodium; 588 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 1 fat

Tips & Notes