Green Gazpacho - 18g Carbs, 3g Fiber, 6g Sugar
From: www.bonappetit.com - Recipe by Public Kitchen and Bar, Los Angeles
Because flavors become muted in cold dishes, season this soup as you go and taste again after chilling.
Servings: 6
1/4 cup white wine vinegar
2 Tbsp fresh lime juice
1 1/2 cups whole-milk plain Greek yogurt, divided
1/2 cup olive oil, plus more for drizzling
4 oz ciabatta or country-style bread, crust removed, bread torn into 1" pieces (about 2 1/2 cups)
1 medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces
1 green bell pepper, coarsely chopped
4 large tomatillos (about 12 oz), husked, quartered
4 scallions, cut into 1" pieces
2 jalapenos, seeds removed, chopped
2 garlic cloves, finely grated
3/4 tsp kosher salt, plus more
Piment d'Espelette OR Hungarian hot paprika (for serving)
Whisk vinegar, lime juice, 1 cup yogurt, and 1/2 cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapenos, garlic, and 3/4 tsp salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.
Working in batches, puree bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt.
Whisk remaining 1/2 cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.
Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d'Espelette.
DO AHEAD: Gazpacho can be made 1 day ahead; cover and chill. Mix well before serving.
Servings: 6
Nutrition per Serving: 268 Calories, 19g Fat , 350mg Sodium, 18g Carbs, 3g Dietary Fiber, 6g Total Sugars, 8g Protein
Posted by: chefgloria1030@yahoo.com
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