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Categories:Viewed: 66 - Published at: 4 years ago
Ingredients
- Gazpacho
- 16 each English cucumbers
- 16 each green peppers, seeded
- 48 each tomatillos, husks removed
- 16 each fresh jalapeno peppers, stemmed, seeded
- 16 each scallions, trimmed
- 16 cloves peeled garlic cloves
- 1 qt. KRAFT Lime Cilantro Vinaigrette
- Garnish
- 3 cups plain low-fat Greek-style yogurt
- 48 sprigs fresh cilantro
- 1 tsp. smoked paprika
Method
- Gazpacho: Roughly chop all vegetables.
- Puree in blender with vinaigrette until smooth.
- For each serving: Portion 7 oz.
- gazpacho into serving bowl.
- Top with 1 Tbsp.
- yogurt, 1 cilantro sprig and a pinch of paprika.
