A classic gazpacho. Photo courtesy
Before summer ends, make gazpacho: high in taste and vegetable quota, low in calories. Get the ripest tomatoes, crisp cucumbers and other favorite vegetables such as green onions and red peppers; toss them into the blender or food processor with fresh herbs and vinegar to taste and adjust the seasoning with salt and pepper. You can even leave out the olive oil.
The recipe doesn’t matter: In Spain, home of gazpacho, there are as many recipe variations of the chilled soup as you can count.
Don’t like tomatoes or bell peppers? Make white gazpacho. Here’s a recipe from chef John Fraser at Dovetail, a top New York City restaurant, that doesn’t rely on summer produce and can be made year-round. It’s not the lowest calorie gazpacho, but you can substitute fat-free yogurt Greek yogurt.
WHITE GAZPACHO FROM DOVETAIL
1. Sauté leeks in a medium-size pan over medium-low heat until translucent and tender. Chill in the fridge.
2. Combine all ingredients in a food processor or blender; purée until smooth.
3. Season with salt to taste.
4. Pass through a fine mesh sieve or chinois. Plate, garnish and serve cold.
Yield: 6 portions.
WAYS TO DRESS UP YOUR GAZPACHO
Even a small amount of soup can add another portion of veggies to your daily intake.
How many fruit and vegetable servings do you need each day? The government’s prior “five a day” recommendation has been modified based on age, gender and physical activity.
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