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