White Gazpacho

Number of servings : 4 Prep time: Cooking time: Type of meal : | Soups | Soups Special diet :

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet : | Vegetarian

Ingredients

2 medium-size all-purpose potatoes, peeled and cut into 2.5 cm (1 in) cubes
2 large cucumbers, peeled, halved lengthwise, seeded, and coarsely chopped
9 scallions, including tops, sliced 5 mm (1/4 in) thick
125 mL (1/2 cup) walnuts
500 mL (2 cups) buttermilk
250 mL (1 cup) plain low-fat yogurt
30 mL (2 tbsp) olive or vegetable oil
5 mL (1 tsp) prepared horseradish
1 mL (1/4 tsp) hot red pepper sauce
1 mL (1/4 tsp) salt
1 sweet red pepper, cored, seeded, and finely chopped
4 plum tomatoes, cored and finely chopped
4 hard-cooked large eggs, 3 chopped (white part only), 1 thinly sliced

Directions

  1. In a large saucepan of boiling water, cook the potatoes, uncovered, until tender; drain and let cool. Meanwhile, in a food processor or an electric blender, purée the cucumbers, 125 mL (1/2 cup) of the scallions, the walnuts, buttermilk, yogurt, oil, horseradish, hot red pepper sauce, and salt until smooth — 15 to 20 seconds.
  2. Transfer to a large bowl and stir in the sweet red pepper, tomatoes, and cooked potatoes. Cover with plastic wrap and refrigerate for several hours or until well chilled.
  3. To serve, adjust the salt and hot red pepper sauce to taste, then stir in the chopped eggs. Garnish with the egg slices and remaining scallions.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:218

White Gazpacho
White Gazpacho