Spicy tomato gazpacho in edible cups.
When Willy Wonka sang about “eating the dishes” I’m sure he never imagined one so healthy.
1 large fresh tomato, diced
1 15-ounce can garbanzo beans, rinsed
1 cup fresh corn kernels (1 ear), raw or lightly steamed
1 medium green bell pepper, chopped small
1 small cucumber, diced
1/4 cup green onion, sliced
2 garlic cloves, minced
1/4 cup parsley, minced, plus 2 tablespoons for garnish
juice of 1 lime
1 20-ounce can of vegetable juice cocktail
1/4 cup salsa
1 teaspoon hot sauce
salt and pepper to taste
8 medium-sized colorful sweet peppers (orange, yellow, green or red) to be used as bowls.
1/2 cup nonfat, organic yogurt with live cultures
1/4 teaspoon salt
1 Tablespoon lime juice
Cut off top 1/4 off the 8 sweet peppers, and remove the seeds. Choose peppers with somewhat flat bottoms so they stand up as bowls. Chop the tops for the soup.
Combine tomatoes, garbanzo beans, corn, chopped peppers, cucumber, green onions, garlic and parsley in a large bowl. Sprinkle with lime juice. Chill for one hour.
Combine vegetable juice, hot sauce and salsa in a medium bowl. Season with salt and pepper. Cover mixture and chill for an hour.
Stir salsa mixture into tomato mixture. Place in a container and store in the refrigerator. Combine yogurt, salt and lime juice.
Fill halved peppers with soup, garnish with a spoon of yogurt and a sprinkle of parsley. Serve cold.
ABOUT THE AUTHOR Channon Mondoux is a personal chef, food historian, author and culinary teacher who lives in Portage with her husband and three sons. Her work reflects years of exploring the relationship between food, health and happiness. Learn more about her at www.rencuisine.com.
Spicy tomato gazpacho in edible cups