Prep: 15 minutes • Serves: 4
2 medium red tomatoes, chopped
1 medium orange bell pepper, chopped
1 small shallot, coarsely chopped
3/4 cup reduced sodium cannellini beans, drained and rinsed
1/2 cup low sodium vegetable broth
3 tablespoons olive oil
3 tablespoons plain nonfat Greek yogurt
1 tablespoon white wine vinegar
1/2 teaspoon fine sea salt
1 medium avocado, chopped
1 tablespoon chopped fresh basil
1/2 teaspoon crushed red pepper flake
1.In blender, pulse 1/2 the corn, 1/2 the tomatoes, 1/2 the bell pepper, shallot, beans, vegetable broth, oil, yogurt, vinegar, salt and 1/4 cup water until mixture is slightly chunky; stir in remaining corn, tomatoes and bell pepper. Makes about 5 cups.
2.Serve gazpacho sprinkled with avocado, basil and red pepper flakes.
Approximate nutritional values per serving:
325 Calories, 19g Fat (3g Saturated), 1mg Cholesterol,
387mg Sodium, 35g Carbohydrates, 11g Fiber, 10g Protein
> Summer motto: summer should be less
about overheating the kitchen and
more about no-cook meals like this.