SUMMER GAZPACHO WITH GARLIC CUMIN SAUCE

Summer Gazpacho With Garlic Cumin Sauce image

This is a refreshing chilled soup that combines the best of summer in one bowl and is topped off with a cooling sauce. Accompany it with grilled or toasted crusty bread. From Cooking Pleasures magazine.

Provided by Sharon123

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 20

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Ingredients

4 cups chopped ripe tomatoes (about 4 medium)
1 cup cucumber, peeled, finely diced
1 large red bell pepper, finely diced (or green)
1/2 cup sweet onion, finely diced (or green onions)
1/4 cup celery, finely diced
2 radishes, finely chopped
1/2 serrano chili, minced (optional, for those that like heat)
1/4 cup chopped mixed fresh herbs (basil, tarragon and or or chives)
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon fresh ground pepper
1/8 teaspoon crushed saffron thread (I substitute marigold leaves)
2 cups water
3/4 cup tomato juice (or V-8)
1 tablespoon balsamic vinegar (or sherry or red wine)
1 tablespoon extra virgin olive oil
1/2 cup plain yogurt
1 medium garlic clove, finely minced
1 teaspoon fresh lime juice (or lemon)
1/4 teaspoon ground cumin

Steps:

In a large bowl, stir together all gazpacho ingredients. Cover and refrigerate 30 to 60 minutes.
In a small bowl, stir together all sauce ingredients; refrigerate until ready to serve. Drizzle soup with sauce; pass remaining sauce.
Note:.
Remove the veins and seeds in the serrano chile for a milder flavor.

Nutrition Facts : Calories 123.2, Fat 5, SaturatedFat 1.2, Cholesterol 4, Sodium 741.2, Carbohydrate 17.7, Fiber 4, Sugar 11.6, Protein 4.1

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