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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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Gazpacho takes on a new color with yellow bell peppers. Grapes, tomatoes, cucumber, and almonds add interesting crunch. This comes from Sunset Magazine. Ingredients:
2 yellow bell peppers (about 1 lb. total) |
1 cup chilled fat-skimmed chicken broth or 1 cup vegetable broth |
1/2 cup chilled sour cream |
2 tablespoons lemon juice |
2/3 cup green seedless grape, rinsed and cut in half |
2/3 cup cherry tomatoes, stemmed, rinsed, and cut into halves (3/4 to 1 in. wide) |
2/3 cup diced english cucumber |
1/4 cup coarsely chopped salted roasted almonds |
2 tablespoons minced fresh cilantro |
2 tablespoons minced fresh mint leaves |
salt & freshly ground black pepper |
Directions:
1. 1. Rinse, stem, seed, and coarsely chop bell peppers.
2. 2. In a blender, combine peppers, broth, sour cream, and lemon juice. Whirl until smooth. If making up to 1 day ahead, cover and chill.
3. 3. Ladle soup into wide bowls. Onto the centers, spoon equal portions of grapes, tomatoes, cucumber, almonds, cilantro, and mint. Add salt and pepper to taste.
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