Garden gazpacho
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Tomatoes |
| 2 | tablespoons | Miso, white or yellow |
| 14 | mediums | Carrots |
| ½ | Lemon | |
| 3 | Celery ribs | |
| 2 | Scallions; finely chopped | |
| ½ | Bell pepper, green; finely chopped | |
| 1 | Cucumber; grated | |
| ¼ | cup | Basil leaves, fresh; chopped |
| 2 | tablespoons | Dill, fresh; finely chopped |
Directions
Chill vegetables.
Extract juice from tomatoes. Blend 1½ cups tomato juice, all of pulp and miso until smooth.
Extract juice from carrots and reserve 2 cups juice.
Extract juice from lemon and reserve all of juice.
Extract juice from celery and reserve ½ cup juice.
Transfer reserved juice to a large mixing bowl and combine with tomato/miso mixture and remaining ingredients.
Serve immediately.
Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg chol; 119 mg calcium
Vegetarian Gourmet, Summer 1993/MM by DEEANNE