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Green Gazpacho

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  6 servings, about 3/4 cup each
Forget the tomatoes—this green gazpacho is full of cucumber, green bell pepper, green grapes and lots of fresh herbs.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Garnish with avocado just before serving.
4 slices   firm-textured white bread, crusts removed
2 cloves   garlic, peeled
1/4 cup  fresh parsley leaves
1/4 cup  fresh cilantro leaves
1/2 cup  coarsely chopped scallions (4 scallions)
1   cucumber, peeled, seeded and chopped
1   green pepper, seeded and chopped
8 ounces   seedless green grapes, cut in half (1 cup)
1 stalk   celery, chopped
1/2 teaspoon  ground cumin
1/2 teaspoon   ground coriander
1/4 teaspoon  cayenne pepper
2 tablespoons   lemon juice
1 tablespoon   white wine vinegar
3/4 cup  nonfat plain yogurt
1 cup  reduced-sodium chicken broth
salt and freshly ground pepper to taste
1/4   ripe avocado, peeled and cut into cubes for garnish
Cover bread with water in a small bowl, and let stand for 5 minutes. Remove bread and squeeze out excess moisture.

Combine the moistened bread, garlic, parsley and cilantro in a food processor or blender; puree until smooth. Set aside about one-third of the scallions, cucumber, bell pepper and grapes. Add the remaining scallions, cucumber, bell pepper and grapes to the food processor, along with celery, cumin, coriander, cayenne, lemon juice and vinegar; process until smooth. Transfer the mixture to a large bowl and stir in yogurt, broth and the reserved scallions, cucumber, bell pepper and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with avocado cubes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings, about 3/4 cup each
Calories: 81
Fat. Total: 1g
Fiber: 2g
Carbohydrates, Total: 17g
Sodium: 154mg
% Cal. from Fat: 11%
Cholesterol: 1mg
Protein: 4g
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