What a cool idea! Stir salsa into soup Gazpacho: On warm summer nights, how pleasant to serve something fresh and chillingly refreshing that doesn't take a lot of work.

Fast & Fresh

July 31, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

You'll find this complete meal perfect for a holiday out of town or as a quick fix at the beach. The no-cook chilled gazpacho is virtually prep- and appliance-free but tastes fresh and homemade.

Serve some crunchy bagel chips on the side. A warm rotisserie chicken from the supermarket or your favorite take out rounds out the meal.

For that sweet finish, buy some prepared biscuits or shortcake shells or serve warm freshly baked biscuits from a roll of refrigerated biscuit dough.

Combine lush summer fruits with a drizzle of rum and a bit of added sugar if you like some extra juice.

Clever gazpacho

Serves 4

2 cups (16 ounces) salsa of choice

1 1/2 cups diced cucumber

1/2 cup diced scallion

1 1/2 to 2 cups V8

2 (16 ounce) cans cannellini or navy beans, rinsed and drained

juice from 1 fresh lime

In a large bowl, place the salsa, cucumber, scallion and beans. Pour in enough juice to make a chunky, slightly thick soup. A few ice cubes can be stirred in until melted to chill soup if ingredients have not been chilled beforehand. Serve immediately or refrigerate to allow flavors to blend.

For each serving: 220 calories, less than 1 g sat fat, less than 1 g polyunsaturated fat, 40 g complex carbohydrates

Menu

Clever gazpacho

Bagel chips

Rotisserie chicken

Shortcakes with summer fruits

Pub Date: 7/31/96

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