A refreshing cold vegetable soup
1 green bell pepper, chopped
1 cucumber, peeled and chopped
½ C celery, chopped
½ C green onions
2 C tomato or V8-type juice
1 can (15 oz) diced tomato, including liquid
1 t white or cider vinegar
4 T fresh cilantro, chopped
(also called Chinese parsley or coriander leaves)
3 cloves garlic, finely chopped or mashed
breadcrumbs to desired thickness (optional)
Combine all ingredients well. Place ½ of the mix in a blender or food processor, bringing to a nearly smooth consistency. Combine both the smooth and the chunky halves in a container and refrigerate for at least three hours to bring out the flavors.
In some regions, breadcrumbs are used to thicken the soup. They can be added shortly before serving, or placed on the table to be added to taste by each diner.
Serve in chilled bowls. If breadcrumbs aren't used, baked tortilla/corn chips make a tasty garnish. 4 large or 6 small servings.
4 servings, each 72 calories, 7% from fat (0.62 g), 77% from carbohydrates (16.2 g), 16% from protein (3.5 g). Sodium 225 mg, Fiber 4.2 g.
Healing Heart Hint
While traditionally served cold, it's also delicious served hot - it makes a full meal when served with whole wheat french or sourdough bread.
Gaspacho can also be used as a topper for baked potatoes or as a salsa. For variety and color, try adding a can of corn kernals, diced sweet potatoes and any lightly steamed green vegetables. If preferred, croutons can be added instead of breadcrumbs.
|©2000 Dr. Neal Pinckney||Healing Heart