Fish and Vegetable Gazpacho
Chilled gazpacho, often referred to as a Spanish "soup-salad," is perfect for hot summer nights. We've added fish to turn it into a low-calorie main dish.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
Makes 4 to 6 servings.
Ingredients
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12 ounces fresh or frozen skinless fish fillets (cod, grouper, or trout)
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3 cups water
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1 14-1/2-ounce can vegetable or reduced-sodium chicken broth
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1/2 teaspoon ground cumin
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1/4 teaspoon garlic powder
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Several dashes bottled hot pepper sauce
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1 10-ounce can tomatoes with jalapeno peppers
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1 small cucumber, chopped (1 cup)
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1 small yellow summer squash or zucchini, chopped (1 cup)
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2 plum tomatoes, chopped (1 cup)
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2 to 3 green onions, sliced (1/4 cup)
Directions
1.
Thaw fish, if frozen. Rinse fish. Cut fish into 1/2-inch pieces.
2.
In a medium saucepan bring water to boiling; add fish. Cover and simmer for 3 to 4 minutes or until fish flakes easily with a fork. Drain fish; cover and chill.
3.
In a medium saucepan combine broth, cumin, garlic powder, and hot pepper sauce. Bring mixture to boiling. Remove from heat. Transfer to a large bowl. Stir in tomatoes with jalapeno peppers, cucumber, yellow summer squash or zucchini, plum tomatoes, and green onions. Cover and chill for 4 to 12 hours. Before serving, stir chilled fish into vegetable mixture. Makes 4 to 6 servings.
Nutrition information
Calories 124, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 33 mg, Sodium 677 mg, Carbohydrate 12 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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