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Greenhouse
Cucumber Gazpacho
As
cool and refreshing to the eye as to the palate,
cucumbers and tomatoes successfully switch roles in
this summer soup.
For those who like it zesty, add some heat with
more hot pepper sauce.
1
Ontario Greenhouse Cucumber (unpeeled)
1
cup (250 mL) regular-strength chicken broth
1
slice white bread, crust removed, torn up
3
tbsp (45 mL) olive oil
2
tbsp (25 mL) white wine vinegar
1
clove garlic, minced
¾
tsp (4 mL) Worcestershire sauce or
to taste
¼
tsp (1 mL) hot pepper sauce or
to taste
1-1/2
cups (375 mL) diced seeded Ontario Greenhouse Tomatoes
1
cup (250 mL) diced (unpeeled) Ontario Greenhouse
Cucumber
½
cup (125 mL) chopped purple onion
1/3
cup (75 mL) chopped sweet green pepper
Salt
and pepper
1.
Cut cucumber lengthwise into quarters; slice
crosswise into thick pieces.
In blender, combine cucumber, chicken broth,
bread, oil, vinegar, garlic, Worcestershire sauce and
hot pepper sauce; blend until smooth.
2.
Transfer to large bowl.
Stir in tomatoes, diced cucumber, onion and
green pepper. Season
with salt and pepper to taste.
Cover and chill for at least 1 hour or for up
to 4 hours before serving.
Makes
4 servings.
Per
serving: Calories: 159 Protein: 3 grams Fat: 11 grams
Carbohydrate: 12 grams
Recipe
compliments of
Ontario Greenhouse Vegetables Growers |
