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Green Gazpacho

:  July/August 1993

Your rating: None Average: 4 (31 votes)

Forget the tomatoes—this green gazpacho is full of cucumber, green bell pepper, green grapes and lots of fresh herbs.


READER'S COMMENT:
"I loved the base--only substituted two jalapenos (without ribs and seeds for a mild taste) for the green bell which to me is usually too bitter. I used Greek 0º yogurt and white pepper instead of cayenne which is yummy but I didn't want...
Green Gazpacho Recipe

Makes: 6 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 4 slices firm-textured white bread, crusts removed
  • 2 cloves garlic, peeled
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup coarsely chopped scallions, (4 scallions)
  • 1 cucumber, peeled, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 8 ounces seedless green grapes, cut in half (1 cup)
  • 1 stalk celery, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon white-wine vinegar
  • 3/4 cup nonfat plain yogurt
  • 1 cup reduced-sodium chicken broth
  • Salt & freshly ground pepper, to taste
  • 1/4 ripe avocado, peeled and cut into cubes for garnish

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Preparation

  1. Cover bread with water in a small bowl, and let stand for 5 minutes. Remove bread and squeeze out excess moisture.
  2. Combine the moistened bread, garlic, parsley and cilantro in a food processor or blender; puree until smooth. Set aside about one-third of the scallions, cucumber, bell pepper and grapes. Add the remaining scallions, cucumber, bell pepper and grapes to the food processor, along with celery, cumin, coriander, cayenne, lemon juice and vinegar; process until smooth. Transfer the mixture to a large bowl and stir in yogurt, broth and the reserved scallions, cucumber, bell pepper and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with avocado cubes.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Garnish with avocado just before serving.

Nutrition

Per serving: 81 calories; 1 g fat ( 0 g sat , 0 g mono ); 1 mg cholesterol; 17 g carbohydrates; 4 g protein; 2 g fiber; 154 mg sodium; 230 mg potassium.

Nutrition Bonus: Vitamin C (51% daily value).

Carbohydrate Servings: 1

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


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Recipe Categories

Type of Dish
Side dish, vegetable
Soups/stews
Appetizer
Ethnic/Regional
Spanish
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Total Time
More than 1 hour
Servings
6
Meal/Course
Appetizers
Lunch
Dinner

Season
Spring
Summer
Fall
Holiday
Father's Day
Style/Theme
Entertaining, casual
Make ahead instructions
Publication
July/August 1993
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