Corn Salad with Chile and Lime
Heirloom Tomato Gazpacho
A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread.
2 pounds ripe heirloom tomatoes, roughly chopped
1 small red onion, chopped
1 cucumber, seeds removed, roughly chopped
1 green bell pepper, chopped
1 jalapeño pepper, chopped
2 tablespoons minced garlic
1 cup cubed bread (French or rustic bread)
2 tablespoons red wine vinegar
2 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons chopped fresh cilantro
Salt and black pepper to taste
Total Time: 1-3 hours; 20 minutes active
Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.
Tip: You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.
Nutritional Information: 178 calories, 10 g. fat, 0 mg. cholesterol, 129 mg. sodium, 21 g. carbohydrate, 3 g. fiber, 4 g. protein
Yield: 6 servings