Green Gazpacho - South Beach Recipe
A simple food - a natural lifestyle
2.1/2 pound cucumbers (3-4 medium) peeled, seeded and roughly chopped (I use European cucumbers and do not seed them)
2 cups red leaf lettuce (about 6 leaves)
1 small green pepper, seeded and roughly chopped
2 scallions, white and green parts, roughly chopped
1 garlic clove, peeled
2 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon ground cumin
1 small avocado - (I usually don't dice avocado and garnish serving with. It's also great without this addition)
In a blender, puree cucumbers, lettuce, pepper, scallions, garlic, lime juice, water, oil, salt and cumin in batches until smooth.
Season with additional salt and add cayenne to taste.
Chill at least 2 hours or overnight. Makes four servings. Sprinkle avocado over soup and serve.
138 calories, 11 g. fat, 1 g saturated fat, 2 g protein, 11 g carbohydrates, 5 g fiber, 156 mg sodium.