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Yogurt Gazpacho
Source: dLife

Combining yogurt with fresh vegetables and seasoning adds a twist to a classic chilled gazpacho.

Rating:
Prep Time: 4 hours
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 133.1
Total Carbs 12.8 g
Dietary Fiber 1.6 g
Sugars 7.9 g
Total Fat 6.6 g
Saturated Fat 2.9 g
Unsaturated Fat 0.5 g
Potassium 229.5 mg
Protein 5.1 g
Sodium 103.5 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  cooking spray
1 each  large onion
4 each  medium garlic cloves
1 cup  whole milk
1 each  low sodium bouillon cube
1 cup  plain yogurt, whole milk
2 tsp  fresh lemon juice
2 pinch  hot pepper sauce
1 pinch  salt
1 pinch  white pepper
0.3333 cup  Cucumber, with o skin, fresh, sliced
0.3333 cup  Tomatoes, yellow, fresh, chopped
0.3333 cup  Avocado, average, fresh, cubed
1 pinch  fresh cilantro
Directions
  1. Coat large saucepan with cooking spray and heat over medium low. Sauté onion and garlic 10 minutes or until tender.
  2. Add milk and bouillon cube. Cook over medium high, stirring often, until soup is hot and bouillon cube is dissolved.
  3. Using food processor or blender purée soup, yogurt, lemon juice, and red pepper sauce until smooth.
  4. Sprinkle with salt and pepper. Cover and chill for 3 or 4 hours.
  5. When ready to serve, add cucumber, tomato, and avocado. Spoon into bowls and garnish with cilantro.

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