Tomato -Watermelon Gazpacho with Thai
Basil and Jalapeno
Servers 6, 25-minute
prep, 90-minute chill
Ingredients
·
1
½ lb large tomatoes (3 or 4), seeded and juices
·
2
½ cups chopped seedless watermelon
·
2
cups English cucumber, peeled and diced
·
1
shallot, diced
·
1
medium jalapeno pepper, seeded and chopped (leave some seeds if heat wanted)
·
1
garlic clove, roughly chopped
·
1
Tbsp extra-virgin olive oil
·
1
Tbsp Spanish sherry vinegar
·
½
tsp salt
·
15
basil leaves, roughly chopped (can sub some mint leaves for some basil)
·
2
Tbsp plain low-fat Greek yogurt
Directions
1. Place tomatoes, watermelon,
cucumbers, shallot, jalapeno, and garlic in a blender; add oil, vinegar, salt,
basil. Blend until fairly smooth but still retaining a bit of texture (if soup
is too thick, thin with ¼ cup tomato juice); chill 90 minutes or overnight
2. Serve garnished with yogurt and basil
leaves
Nutrition (1 cup soup + 2 Tbsp garnish)
Calories: 81
Fat 4g
sodium: 201mg Total Carb: 6g Fiber 3g
Sugar 6g Protein 3g
SmartPoints
value: 1
Source:
Weightwatchers July/August 2016 issue
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