Garden Gazpacho

Ingredients

3 large tomatoes 2 tbsp miso, white or yellow 14 medium carrots 1/2 lemon 3 celery ribs 2 scallions, finely chopped 1/2 bell pepper, green, finely chopped 1 cucumber, grated 1/4 cup basil leaves, fresh, chopped 2 tbsp dill, fresh, finely chopped	Advertisements

Preparation
 
Chill vegetables.

Extract juice from tomatoes. Blend 1 1/2 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 1/2 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

 

 
Servings:
6

 

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