Name: Chunky Gazpacho
Yield: 4 people
Ingredients: 3 cups chopped tomatoes; 1 cup peeled and seeded chopped cucumber; 1/2 red bell pepper, chopped; 1/2 yellow bell pepper, chopped; 2/3 cup finely chopped sweet onion; 1/2 cup chopped celery; 1/2 tablespoon olive oil; 1/2 tablespoon horseradish; 1/2 tablespoon balsamic vinegar; 1/2 tablespoon rice vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 cups low-sodium vegetable or tomato juice; 1 clove garlic, minced; 4 tablespoons plain nonfat yogurt; 4 tablespoons chopped fresh cilantro; 1/2 avocado, roughly chopped

Chunky Gazpacho

Ingredients

3 cups chopped tomatoes
1 cup peeled and seeded chopped cucumber
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2/3 cup finely chopped sweet onion
1/2 cup chopped celery
1/2 tablespoon olive oil
1/2 tablespoon horseradish
1/2 tablespoon balsamic vinegar
1/2 tablespoon rice vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups low-sodium vegetable or tomato juice
1 clove garlic, minced
4 tablespoons plain nonfat yogurt
4 tablespoons chopped fresh cilantro
1/2 avocado, roughly chopped

Servings

4 people

Instructions

In a large bowl, combine all ingredients except yogurt, cilantro, and avocado. Cover and chill at least 2 hours or overnight. Top each serving with 1 tablespoon each of yogurt, cilantro, and avocado.

Recipe Notes

Nutrition Facts

Chunky Gazpacho

Amount Per Serving

Calories 133

% Daily Value*

Cholesterol 1mg 0%

Sodium 353mg 15%

Total Carbohydrates 19g 6%

Dietary Fiber 5g 20%

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 133 cal, 38% fat cal, 6g fat, 1g sat fat, 1mg chol, 3g protein, 19g carb, 5g fiber, 353mg sodium

Chunky Gazpacho

Debra Rouse, ND

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