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Ingredients
1/2 cup each spicy mixed vegetable juice and plain low-fat yogurt
1/2 cup chopped seeded pared cucumber,
divided
1/4 cup each diced green and red bell
pepper, celery, scallions (green onions), and tomato, divided
1 1/2 tsp each seeded and minced mild or
hot chili pepper and fresh Italian (flat-leaf) parsley
1/2 small garlic clove, minced
Dash each salt and pepper
1 ounce croutons, divided
1 tbsp plus 1 1/2 tsp sour cream
Method
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In blender container combine juice and
yogurt and process until combine; add 1/4 cup of of the cucumber, 2
tbsp each of the bell peppers. celery, scallions, tomato, the chili
pepper, parsley, garlic, salt, and pepper and process until smooth.
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Refrigerate until chilled, at least 1
hour.
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To serve, into each of 2 soup bowls
pour half of the gazpacho' top each portion with half of the
remaining cucumber, bell peppers, celery, scallions, and tomato.
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Then top each with half of the croutons
and sour cream.
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