Gazpacho

APPETIZER: Creamy Gazpacho

Thick and creamy Greek yogurt gives this cool summertime favorite a luscious texture.

Prep time: 20 minutes

Total time: 20 minutes + chilling time

Servings: 4 (½ cup each)

2 large tomatoes (about 1 pound), cored and chopped

1½ cups 0% plain Greek yogurt

1 cup fresh cilantro leaves

¾ cup gluten-free mild or medium salsa

2 Tablespoons sherry vinegar

1 teaspoon olive oil

2 cloves garlic, coarsely chopped

½ teaspoon salt

½ cup shelled unsalted roasted pumpkin seeds, divided

1. COMBINE the tomatoes, yogurt, cilantro, salsa, vinegar, oil, garlic, salt, and ¼ cup of the pumpkin seeds. Pulse until smooth in a food processor. Transfer mixture to a large bowl.

2. COVER and refrigerate for at least 2 hours, or until chilled.

3. LADLE into 4 bowls and top each with 2 tablespoon of the remaining pumpkin seeds.

NUTRITION (per serving): 176 cal, 13 g protein, 14 g carb, 9 g fat, 1.5 g saturated fat, 2 g fiber, 527 mg sodium

adapted from http://www.rodalenews.com/summer-gluten-free-recipes?cm_mmc=ETNTNL-_-1376374-_-07272013-_-Module1