Golden Gazpacho
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1/4 cup almonds
- 1 tbsp chopped fresh parsley
- fresh parsley sprigs
Preparation Cut kernels off cob. (You can eat fresh corn raw; it provides crunchiness.) In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, broth, parsley, oil, salt, and black pepper. Cover and refrigerate 2 hours. Before serving, toast almonds (10 minutes in a 350°F oven). Serve soup cold and garnish with almonds and parsley. Nutritional analysis per serving (1 cup): 142 calories, 8 g fat (1 g saturated fat), 18 g carbohydrates, 3 g protein, 3 g fiber Nutritional analysis provided by Self
Preparation Cut kernels off cob. (You can eat fresh corn raw; it provides crunchiness.) In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, broth, parsley, oil, salt, and black pepper. Cover and refrigerate 2 hours. Before serving, toast almonds (10 minutes in a 350°F oven). Serve soup cold and garnish with almonds and parsley. Nutritional analysis per serving (1 cup): 142 calories, 8 g fat (1 g saturated fat), 18 g carbohydrates, 3 g protein, 3 g fiber Nutritional analysis provided by Self
