Thai Gazpacho

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 10

Ingredients

1 clove Garlic
3 Green onions, white and pale green parts cut into 1-inch pieces
½ each Yellow bell pepper, quartered
½ each Red bell pepper, quartered
1 each Cucumber, cut into 1-inch pieces
½ pound Roma tomatoes, ripe
2 cups Tomato juice, low sodium
½ each Lime juice, fresh
1 teaspoon Thai style red curry powder
2 teaspoon Ginger, fresh, minced
1 teaspoon Salt
¼ teaspoon Pepper

Preparation

1. In a food processor, add garlic and pulse until finely chopped.
2. Add green onions and peppers to the food processor and pulse again until you get ¼-inch pieces.
3. Transfer pepper mixture to a medium bowl.
4. In the food processor, pulse the cucumber into small pieces. Transfer to the pepper mixture.
5. Add the tomatoes to the food processor and pulse into small pieces. Add to other vegetables in bowl.
6. Stir in tomato juice, lime juice, fresh ginger, curry powder, salt and pepper to the chopped vegetable mixture
7. Refrigerate gazpacho for several hours.
8. Add salt or curry powder to taste.

Nutrition information

Calories: 26 Total Fat: 0g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 6g Fiber: 1g Total Sugars: 4g Protein: 1g Sodium: 241mg Vitamin A: 43μg Vitamin C: 36mg Calcium: 19mg Iron: 1mg Folate: 27μg