Golden Gazpacho
From: Vegetarian TimesYellow tomatoes combine with chickpeas and yellow bell pepper to create this lovely golden-hued soup. If yellow tomatoes are unavailable, use red instead the results will be pumpkin-colored.
Ingredients
1-1/2 pounds ripe yellow tomatoes, seeded and chopped
1 large cucumber, peeled, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1-1/2 cups cooked or 1 15-ounce can chickpeas, drained and rinsed
2 cloves garlic, chopped
3 scallions, trimmed
2 tablespoons olive oil
2 tablespoons white wine vinegar
Salt to taste
Cayenne pepper, optional
1/2 cup croutons for garnish
2 tablespoons minced fresh parsley or basil for garnish
Directions
1. Put tomatoes, cucumber, yellow bell pepper, 1 cup chickpeas and garlic into food processor. Cut green part off scallions, mince and set aside. Coarsely chop white part of scallions, and add to food processor. Puree until smooth.
2. Add oil and vinegar, and season with salt to taste. Add dash of cayenne, if using, and process until blended.
3. Transfer soup to a large nonmetallic serving dish. Cover, and refrigerate 1 to 2 hours. Taste to adjust seasonings.
4. To serve, ladle soup into bowls. Garnish with remaining 1/2 cup chick-peas, croutons, parsley and reserved scallion tops.
Nutrition Facts
Calories 230, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 30 g, Fiber 7 g, Protein 9 g, Sugars 6 g
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Vegetarian Times
- Sherried Kabocha Soup with Spiced Pepitas
- Smoky Baby Portobello Sliders
- Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
- Roasted Leeks with Poached Eggs and Warm Spinach Salad
- The Heart-Healthiest Chocolate Chip Cookies in the World
