Cool down this summer with this chilled gazpacho soup. Topped with cilantro infused yogurt, it’s sure to keep the heat at bay! Recipe courtesy of the National Dairy Council
Choose low-sodium tomato juice.
2 cups fat free plain yogurt
½ cup chopped fresh cilantro
4 large tomatoes
1 large red bell pepper
2 medium cucumbers, peeled, seeded and sliced
1 large onion, chopped
3 cups tomato juice
¼ cup red wine vinegar
2 teaspoons red pepper sauce
¼ teaspoon pepper
1 garlic clove, finely chopped
Stir together 1 cup of yogurt and cilantro; set aside. Cut 2 tomatoes, ½ red bell pepper, 1 cucumber, and ½ onion into 1-inch pieces. Place in food processor or blender. Cover and process until well chopped; add remaining ingredients and remaining 1 cup yogurt. Cover and process until well blended.
Dice remaining tomato, bell pepper, cucumber and onion; stir into soup. Refrigerate at least 2 hours. Top each serving with a dollop of cilantro yogurt.
190 calories, 0.5 g total fat, 0 g saturated fat, 38 g carbohydrate, 6g fiber, 12 g protein, 470 mg sodium, 1027 mg potassium, 40 mg magnesium, 212 mg calcium