Chunky summer gazpacho - recipe - Sunset's Kitchen Cabinet - Column

Sunset, July, 1993 by Cristine M. Cashatt

6 large (about 3 3/4 lb. total) firm-ripe tomatoes, cored

3 medium-size (about 1 1/2 lb. total) cucumbers, peeled

Tomato juice base (recipe follows)

2 large (each about 10 oz.) bell peppers, 1 yellow and 1 green, stemmed and seeded

1/2 cup diced red onion

1 large (about 3/4-lb.) firm-ripe avocado

1 tablespoon lemon juice

1 cup unflavored nonfat yogurt

Extra-virgin olive oil (optional)

Salt

Chop 3 tomatoes and 1 cucumber. Fill a blender or food processor with vegetables; with motor running add enough of the tomato juice base to smoothly puree mixture. Pour mixture into a large bowl or tureen. If needed, puree any remaining chopped vegetables. Add to tureen with any remaining tomato base.

Cut remaining tomatoes, cucumbers, and bell peppers into about 3/8-inch cubes. Add to bowl along with onion; mix, cover, and chill until cold, about 2 hours, or up to 1 day.

Peel, pit, and slice avocado into 10 to 12 wedges; coat wedges with lemon juice. Stir gazpacho and ladle into wide soup bowls; top with avocado slices and spoonfuls of yogurt. Offer olive oil to drizzle into portions to taste; season to taste with salt. Makes 9 or 10 servings.

Per serving: 119 cal. (35 percent from fat); 4.3 g protein; 4.6 g fat (0.7 g sat.); 19 g carbo.; 303 mg sodium; 0.5 mg chol.

Tomato juice base. Combine 3 cups tomato juice, 3/4 cup red wine vinegar, and 1/2 teaspoon pepper.