Simple Cooking with Heart brings you a different kind of Spanish dish that is perfect for hot summer days and a great way to get in extra servings of fruits and veggies.
Cantaloupe Cucumber Gazpacho
Calories66 Per Serving
Protein3g Per Serving
Fiber1g Per Serving
Cost Per Serving$1.85
|Total Fat||2.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||10 g|
|Dietary Fiber||1 g|
3 cups diced cantaloupe (about 1/2 cantaloupe)
1 small cucumber (coarsely chopped)
1/2 cup plain, fat-free Greek yogurt
1/2 teaspoon fresh ginger (grated)OR
1/4 teaspoon ground ginger
2 tablespoons fresh basil (coarsely chopped)OR
1 teaspoon dried basil
2 teaspoons fresh mint (coarsely chopped)OR
1 teaspoon dried mint
1 small fresh jalapeño pepper (coarsely chopped)
2 teaspoons extra virgin olive oil
1/4 tsp champagne vinegar or white wine vinegar
1 pinch cayenne pepper
Combine all ingredients in food processor. Puree until very smooth (about 2–3 minutes).
Chill for 30 minutes and serve cold.
Cooking Tip: This soup is best when made fresh and eaten in the same day!