Mealtime Magic: Gazpacho with Cilantro Cream

Gazpacho with Cilantro Cream

Recipes for this chilled Spanish soup abound—ours is topped with a dollop of cilantro-spiked sour cream.

ACTIVE TIME: 30 Minutes · TOTAL TIME: 30 MINUTES plus chilling
Makes: About 5 Cups or 4 First-Course Servings

2          medium cucumbers (8 ounces each), peeled

1          yellow pepper

¼         small red onion

2          pounds ripe tomatoes (5 medium), peeled, seeded, and chopped

½         to 1 small jalapeño chile, seeded

3          tablespoons fresh lime juice

2          tablespoons extra virgin olive oil

¾         plus ¹⁄8 teaspoon salt

¼         cup reduced-fat sour cream or plain low-fat yogurt

1          tablespoon milk

4          teaspoons chopped fresh cilantro

1. Chop half of 1 cucumber, half of yellow pepper, and all of onion into ¼-inch pieces; set aside. Cut remaining cucumbers and yellow pepper into large pieces.

2. In blender, combine large pieces of cucumber and yellow pepper, tomatoes, jalapeño, lime juice, oil, and ¾ teaspoon salt and blend until smooth. Pour puree into bowl; add cut-up cucumber, yellow pepper, and onion. Cover and refrigerate until well chilled, at least 6 hours or up to overnight.

3. Prepare cilantro cream: In small bowl, stir sour cream, milk, cilantro, and remaining  teaspoon salt until smooth.    Cover and refrigerate.

4. To serve, top soup with dollops of cilantro cream.

Each serving: About 156 calories | 4 g protein | 17 g carbohydrate | 10 g total fat (2 g saturated) | 6 mg cholesterol | 545 mg sodium

Printed with permission from Good Housekeeping: Blend It! which, along with Party Food, is available for $5 through the Kohl's Cares program, which donates 100 percent of the net profit to children’s health and education initiatives nationwide.