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Summer Fresh Gazpacho with Cucumber Topping
Summer Fresh Gazpacho with Cucumber Topping
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From: Diabetic Living Magazine
Watermelon, cucumber, and fresh lime juice make this Summer Fresh Gazpacho uniquely delicious and refreshing.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- Summer Fresh Gazpacho:
- 4 cups peeled and chopped assorted tomatoes
- ¾ cup chopped seeded watermelon
- ¾ cup chopped yellow, orange, and/or red sweet pepper
- ½ cup chopped sweet onion
- ½ cup chopped cucumber
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 tablespoons lime juice
- 2 tablespoons water
- Cucumber Topping:
- ⅔ cup chopped cucumber
- ½ cup very thinly sliced sweet onion
- ½ teaspoon kosher salt or sea salt
- ½ cup white wine vinegar
- ¼ cup lime juice
- ¼ cup plain fat-free Greek yogurt
- 1 tablespoon honey
- 3 tablespoons snipped fresh mint
Preparation
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Prep
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Ready In
- In a large bowl, combine tomatoes, watermelon, peppers, onion, cucumber, garlic, salt, and black pepper. Transfer about half of the mixture to a blender or food processor. Add lime juice and water. Cover and blend or process until smooth. Return to the remaining tomato mixture; stir until combined. Cover and chill 4 to 24 hours.
- To prepare the Cucumber Topping: In a small bowl, combine cucumber, onion, and salt. Cover and let stand 30 minutes. Transfer to a colander; rinse with cold water and drain well. Return to small bowl. Stir in vinegar and lime juice.
- Press vegetables down into liquid. Cover and chill 4 to 24 hours, stirring once or twice.
- Before serving, in a small bowl combine yogurt and honey. Drain cucumber topping. Serve soup with yogurt mixture, cucumber topping, and mint.
- Serving size: ¾ cup soup, 2 tablespoons cucumber topping, and 1 tablespoon yogurt mixture
- Per serving: 73 calories; 0 g fat(0 g sat); 3 g fiber; 16 g carbohydrates; 3 g protein; 39 mcg folate; 0 mg cholesterol; 10 g sugars; 1,874 IU vitamin A; 50 mg vitamin C; 46 mg calcium; 1 mg iron; 158 mg sodium; 460 mg potassium
- Nutrition Bonus: Vitamin C (83% daily value), Vitamin A (37% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable
