Minted Gazpacho
This quick and easy variation on the classic Spanish soup from Andalucia needs a few hours of chilling time. Vine-ripened tomatoes and peppers fresh from the garden make this an even better soup. A small sprig of mint frozen in an ice cube makes a whimsical garnish in each bowl. Garlic toasts would add a nice crunch to this light summer dish.
  • 2 pounds tomatoes
  • 2 large red bell peppers, cut into large chunks
  • 1 large green bell pepper, cut into large chunks
  • 1/3 cup coarsely chopped sweet red or white onion
  • 1 fresh jalapeno pepper, seeded and coarsely chopped
  • 2 garlic cloves, peeled
  • 1 can (5-1/2 ounces) mixed vegetable juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/4 cups shredded carrots
  • 1/4 cup chopped fresh mint

1. Bring a medium saucepan of water to a boil over high heat. One at a time, add tomatoes and blanch 10 to 20 seconds to loosen skins. Cool under cold running water and slip off skins. Cut tomatoes into big chunks.

2. In food processor, combine bell peppers, onion, jalapeno pepper and garlic, and process until coarsely chopped. Remove about half of mixture and transfer to large bowl.

3. To mixture remaining in food processor, add tomatoes, in batches if necessary, and process until gazpacho is finely chopped but still has some texture. Add to mixture in bowl.

4. Stir in mixed vegetable juice, lemon juice, oil, vinegar, salt and black pepper; cover and chill until cold.

5. In small bowl, mix carrots and mint. Ladle gazpacho into bowls; top each with some of mint mixture.

Nutritional Information
Per serving: 98 calories, 3g total fat, 0.4g saturated fat, 1.9 monounsaturated fat, 0.5g polyunsaturated fat, 4.2g dietary fiber, 3g protein, 18g carbohydrate, 0mg cholesterol, 200mg sodium.
Good source of: beta-carotene, lycopene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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