Sunday, June 13, 2010

Savory Honeydew and Almond Gazpacho


Serves 4

For a smoother, more velvety texture, strain this soup through a fine sieve before serving. If you like, make the gazpacho a day or two in advance; just keep it well chilled until ready to serve.


1/3 cup whole blanched almonds, preferably Marcona almonds, plus more for garnish 
3 tablespoons lime juice 
1 tablespoon red wine vinegar 
6 plum tomatoes, cored and roughly chopped 
1/2 medium honeydew, seeded, peeled and cut into (1-inch) chunks (about 4 cups), plus more for garnish 
Salt and pepper to taste


Put all ingredients into a blender and purée until smooth. Serve right away, garnished with chopped almonds and thin slices of honeydew, or chill well before serving.


Per serving (about 10oz/289g-wt.): 150 calories (50 from fat), 6g total fat, 0g saturated fat, 0mg cholesterol, 330mg sodium, 22g total carbohydrate (4g dietary fiber, 17g sugar), 5g protein

No comments:

Post a Comment