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Ingredientes
- 4 c. plain nonfat yogurt
- 1/4 c. picante sauce
- 2 med ripe tomatoes quartered
- 3 x green onions, including tops quartered
- 1/8 tsp garlic pwdr
- 4 sprg parsley or possibly mint
Direcciones
- Process all ingredients except the parsley in a blender or possibly food processor till the soup reaches the desired consistency. For a chunkier effect, puree half the mix, then combine it well with the unpureed half.
- Refrigeratebefore serving. For an elegant effect, pour the gazpacho into chilled stemware glasses and top with parsley or possibly mint.
- This recipe yields 10 servings.
- Serving size: 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 10 servings | |
| Calories 67 | |
| Calories from Fat 29 | 43% |
| Total Fat 3.25g | 4% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 98mg | 4% |
| Potassium 225mg | 6% |
| Total Carbs 6.28g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.68g | 4% |
| Protein 3.73g | 6% |
