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Roasted Tomato Gazpacho
Ingredients
- 2 cups Roasted Tomato Pesto
- 1 cup chicken or vegetable broth
- 1 cucumer, seeded and chopped (12 ounces; 1 1/2 cups)
- 1 yellow summer squash, chopped (4 ounces; 1 cup)
- 2 green onions, sliced
- 3 15 ounce can chick peas (garbanzo beans), rinsed and drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon bottled hot pepper sauce
- 1 tablespoon lime juice
- 1 Sour Cream Topper (optional)
Directions
1. In a large bowl combine Roasted Tomato Pesto, broth, cucumber, squash and green onions. Place half of the mixture in a food processor bowl or blender container. Cover and process or blend until nearly smooth. Add pureed mixture to remaining mixture in bowl. Stir in chick peas, ground cumin, hot pepper sauce, and 2 tablespoons of the lime juice. Cover and chill until serving time.
2. To serve, divide gazpacho among 4 individual soup bowls; top each serving with Sour Cream Topper, if desired.
Sour Cream Topper
Ingredients
- 1 teaspoon finely shredded lime peel
- 2 tablespoons lime juice
- 1/4 cup sour cream
Directions
1. In a small bowl stir lime peel and lime juice into sour cream; cover and chill at least 2 hours or up to 24 hours.
Nutrition Facts
(Roasted Tomato Gazpacho)
- Servings Per Recipe 4,
- cal. (kcal) 207,
- Fat, total (g) 12,
- sat. fat (g) 2,
- carb. (g) 22,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 8,
- pro. (g) 6,
- vit. A (IU) 1312,
- vit. C (mg) 44,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 649,
- Potassium (mg) 736,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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