Garden gazpacho

6 servings

Ingredients

Quantity Ingredient
3 larges Tomatoes
2 tablespoons Miso, white or yellow
14 mediums Carrots
½ Lemon
3 Celery ribs
2 Scallions; finely chopped
½ Bell pepper, green; finely chopped
1 Cucumber; grated
¼ cup Basil leaves, fresh; chopped
2 tablespoons Dill, fresh; finely chopped

Directions

Chill vegetables.

Extract juice from tomatoes. Blend 1½ cups tomato juice, all of pulp and miso until smooth.

Extract juice from carrots and reserve 2 cups juice.

Extract juice from lemon and reserve all of juice.

Extract juice from celery and reserve ½ cup juice.

Transfer reserved juice to a large mixing bowl and combine with tomato/miso mixture and remaining ingredients.

Serve immediately.

Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg chol; 119 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

Related recipes