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- Side One - Cut Out Below -
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Creamy Gazpacho (used with permission from Stonyfield Farm)
Gazpacho, which is made with foods that have powerful anti-cancer activity, tastes best when tomatoes are in season. However, I could eat this soup everyday year round and never get tired of it.

  • 2 cups cucumber, peeled, seeded, and finely diced (2 medium sized cukes worked fine)
  • 4 scallions, chopped white and green section
  • 1/2 cup chopped fresh curly parsley
  • 1/2 cup jalapeno pepper, seeded and chopped
  • 2-3 cloves garlic
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon fresh ground black pepper
  • 2-3 tablespoons lemon juice
  • 3 cups tomato based vegetable juice (I used low-sodium juice and then modify the salt as needed for desired taste)
  • 1 cup plain yogurt

- Side Two- Cut Out Below -
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Creamy Gazpacho (cont.)

  • 1 orange bell pepper, seeded and and finely diced
  • 1 yellow bell pepper, seeded and finely diced
  • 4 Roma (Italian plum) tomatoes, finely diced (I keep the seeds and the yellow *goo* in the soup for their anti-cancer activity)
  • 1-2 shakes of Tobasco Sauce or to taste
  • Additional plain yogurt and parsley springs for garnish

Combine 1 cup cucumber, scallions, parsley, jalapeno pepper, garlic, salt, pepper and lemon juice in a food processor and pulse until well chopped. Add the vegetable juice and yogurt, then pulse until ingredients are well blended. Take care not to over-process. There still should be small bits of vegetable in the soup. Transfer the mixture to a large soup bowl, and add remaining ingredients. Stir well and season to taste with additional salt and pepper. Chill for 1 hour. To serve, garnish with a dollop of plain yogurt and fresh parsley. makes 4-6 generous servings