nutritional information

Per SERVING:

  • Calories: 91
  • Protein: 2 g
  • Total Fat: 5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: 251 mg
  • Fiber: 2 g
  • Sugar: 3 g
Vegan

Minted White Gazpacho

Serves 6

Cucumbers and white bread give this soup its creamy consistency. For a supper soup, top it the Spanish way with diced, hard-boiled eggs, chopped green bell pepper and croutons.
  • 2 slices white sandwich bread, crusts removed, soaked in cold water
  • 4 large cucumbers (about 3 lbs.), peeled and seeded, divided
  • ⅓ cup fresh mint leaves, plus sprigs for garnish
  • 2 Tbs. olive oil
  • 2 Tbs. sherry vinegar
  • 2 cloves garlic, chopped (about 2 tsp.)
  • ½ tsp. hot pepper sauce
  • 2 Tbs. snipped fresh chives, for garnish

1. Drain bread in colander, lightly press out excess water, and place in blender. Coarsely chop 3 cucumbers, and add to blender. Add mint, oil, vinegar, garlic and hot pepper sauce. Process mixture until thick and smooth.

2. Cut remaining cucumber into 1/2-inch dice and stir into soup; season with salt. Refrigerate 1 to 2 hours. Taste, and adjust seasonings as necessary.

3. Pour soup into bowls, garnish with chives and mint sprigs, and serve.

July 2007

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comments

This was easy to prepare and delicious to eat! The Spanish have a great idea in using bread to thicken this cold soup! I still have 7 cucumbers left from our garden...so I might whip up another batch soon!

ehguy11 - 2009-09-20 18:57:39