Chilled Yogurt Gazpacho Soup Recipe - Cooking Index
Chilled Yogurt Gazpacho Soup Recipe - Cooking Index
| 4 cups | 948ml | Plain nonfat yogurt |
| 1/4 cup | 59ml | Picante sauce |
| 2 cups | 125g / 4.4oz | Ripe tomatoes - quartered (medium) |
| 3 | Green onions, including tops - quartered | |
| 1/8 teaspoon | 0.6ml | Garlic powder |
| 4 sections | Parsley or mint |
Process all ingredients except the parsley in a blender or food processor until the soup reaches the desired consistency. For a chunkier effect, puree half the mixture, then combine it well with the unpureed half.
Chill before serving. For an elegant effect, pour the gazpacho into chilled stemware glasses and top with parsley or mint.
This recipe yields 10 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Vegetable, 1/2 Skim Milk.
Nutrition Facts: Calories 58; Calories from Fat 1; Total Fat 0g; Saturated Fat 0g; Cholesterol 2mg; Sodium 166mg; Carbohydrate 9g; Dietary Fiber 1g; Sugars 8g; Protein 6g.
Source:
American Diabetes Association at http://www.diabetes.org
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