Cherry Tomato And Chile Gazpacho Recipes

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CHERRY TOMATO GAZPACHO



Cherry Tomato Gazpacho image

A very simple, yet very tasty version of gazpacho, a chilled summer soup. You can make this up in no time, too, and enjoy a cooling soup on a hot day. Recipe doubles easily. Note that 2 hours marinating and chilling times are not included in the preparation time for this recipe making this a soup that is best made in the morning or the day before.

Provided by Lorraine of AZ

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup diced cucumber (peeled)
1/2 teaspoon pepper
2 tablespoons walnut oil
1 garlic clove, minced
3/4 cup cherry tomatoes
1 cup plain yogurt
2 tablespoons fresh dill, chopped
walnuts

Steps:

  • Prepare the cucumber by peeling and dicing.
  • Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours.
  • Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight.
  • Garnish bowls of gazpacho with chopped dill and walnuts.

Nutrition Facts : Calories 216.6, Fat 17.8, SaturatedFat 3.9, Cholesterol 15.9, Sodium 61, Carbohydrate 10.7, Fiber 1.1, Sugar 8.1, Protein 5.2

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