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Yellow
Tomato Gazpacho from the August 2000 issue of Prevention Magazine
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* Exported from MasterCook * Yellow Tomato Gazpacho with Crab Relish Recipe By :Prevention Magazine, August 2000 Serving Size : 4 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds yellow tomatoes -- chopped 1 cucumber -- chopped 1 cup sweet onion -- chopped 1 yellow bell pepper -- chopped (reserve 1/4 cup finely chopped) 1 clove garlic -- minced 2 tablespoons sherry vinegar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon olive oil 1/2 cup red bell pepper -- finely chopped 1/2 cup lump crabmeat -- cleaned 1 teaspoon lime juice 2 tablespoons fresh basil -- thinly sliced 1. Place the tomatoes, cucumber, onion, yellow pepper, and garlic into a food processor. You may need to do two batches. Process to a slightly chunky consistency. Remove to a bowl, and add the vinegar, salt, and pepper. Chill for at least 2 hours. (This can be done 1 day ahead.) 2. Heat the oil in a small skillet. Add the reserved yellow pepper and the red pepper. Cook for 2 minutes. Add the crab. Cook until heated through, being careful not to break up the crab too much. Add the lime juice and the basil. 3. Divide the soup among four bowls. Pile the crab relish on top of the soup into a little mound. Serve at once. Description: "This soup is an easily made, lovely looking, deliciously refreshing way to help get your four servings of vegetables in one shot per day." - - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 2g Total Fat; (16% calories from fat); 8g Protein; 20g Carbohydrate; 13mg Cholesterol; 398mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Submitted to the FareShare Gazette by Art Guyer on July 20, 2000 |
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