Golden Gazpacho
By: Source: AARP The Magazine Date Posted:
(Serves 6)
Yellow tomatoes and corn kernels shaved from the cob give this soup its golden hue. If you prefer a quicker method, use canned vegetable broth and let your food processor chop the vegetables. Pulse the tomatoes and peppers guardedly so as not to over-blend them.
- 2 ears fresh corn, shucked and rinsed
- 4 yellow tomatoes, seeded and cut into small dice
- 1 small red onion, minced
- 1 large yellow bell pepper, stem removed, seeded and finely diced.
- 1 large cucumber, peeled, seeded, and finely diced
- 2 1/2 cups chicken stock or vegetable broth, homemade or store bought
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley sprigs for garnish
- 1/4 cup sliced almonds, lightly toasted, for garnish
1. Cut the kernels off the corncob by holding it vertically on a cutting board and cutting downward with a sharp knife until all the kernels are removed.
2. In a large bowl, combine the corn kernels, tomato, red onion, yellow bell pepper, cucumber, stock or broth, chopped parsley, olive oil, salt, and pepper. Cover and refrigerate for 1 to 2 hours.
3. Serve soup cold in chilled soup bowls. Garnish with parsley sprigs and toasted almonds.
Nutrients per serving: calories 131; protein 5g; carbohydrates 15g; dietary fiber 2g; fat 6g (saturated fat 1g); cholesterol 3mg; sodium 489mg
Additional Related Links
Back to Guilt-Free Splurge Foods
Golden Door Chocolate Chip Cookies
More Recipes in AARP's Recipe Guide
Eating Well (AARP.org)
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