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Roasted Tomato Gazpacho

Makes: 4 servings
Prep 20 mins Chill 2 hrs to 24 hrs
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 (g) 52,
  • Cobalamin (Vit. B12) (g) 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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