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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.

Fish and Vegetable Gazpacho



  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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