Fish and Vegetable Gazpacho

Chilled gazpacho, often referred to as a Spanish "soup-salad," is perfect for hot summer nights. We've added fish to turn it into a low-calorie main dish.

  • Makes: 4 servings
  • Prep: 30 mins
  • Chill: 4 hrs to 12 hrs
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Fish and Vegetable Gazpacho
Ingredients
12
ounces fresh or frozen skinless fish fillets (cod, grouper, or trout)
3
cups water
1
14 1/2 ounce can vegetable or reduced-sodium chicken broth
1/2
teaspoon ground cumin
1/4
teaspoon garlic powder
 
several dashes bottled hot pepper sauce
1
10 ounce can tomatoes with jalapeno peppers
1
small cucumber, chopped (1 cup)
1
small yellow summer squash or zucchini, chopped (1 cup)
2
plum tomatoes, chopped (1 cup)
2
green onions, sliced (1/4 cup)
Directions
  1. Thaw fish, if frozen. Rinse fish. Cut fish into 1/2-inch pieces.
  2. In a medium saucepan bring water to boiling; add fish. Cover and simmer for 3 to 4 minutes or until fish flakes easily with a fork. Drain fish; cover and chill.
  3. In a medium saucepan combine broth, cumin, garlic powder, and hot pepper sauce. Bring mixture to boiling. Remove from heat. Transfer to a large bowl. Stir in tomatoes with jalapeno peppers, cucumber, yellow summer squash or zucchini, plum tomatoes, and green onions. Cover and chill for 4 to 12 hours. Before serving, stir chilled fish into vegetable mixture. Makes 4 to 6 servings.
Nutrition Facts (Fish and Vegetable Gazpacho)
    Per serving:
  • 124 kcal cal.,
  • 2 g fat
  • 33 mg chol.,
  • 677 mg sodium,
  • 12 g carb.,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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