Cool Gazpacho with Spiced Cucumber-lime Frozen Yogurt
Impress your friends with the coolest gazpacho this summer.
|Spiced cucumber-lime frozen yogurt|
|1||q||Stonyfield Organic Fat Free Plain Yogurt (to yield 1 cup yogurt cheese*)|
|2||large cucumbers (peeled, seeded and coarsely grated)|
|2||fresh limes (squeezed to yield 2 tablespoons fresh lime juice, skin grated from 1 lime)|
|2||tbsp||fresh lime juice|
|1||tsp||fresh grated ginger|
|1||tbsp||light beer (optional)|
|1||tsp||sea salt and a bit more to taste|
|Fresh grounded black pepper to taste and to garnish|
|Dash of cumin|
|3||red tomatoes (seeded and diced 1/4 inch cubes)|
|1||cucumber (peeled, seeded and diced 1/4 inch cubes)|
|1⁄2||vidalia onion (sweet onion, finely diced)|
|1||yellow pepper (diced small)|
|1||red pepper (diced small)|
|1||stalk celery (diced small)|
|1||small clove of garlic (pressed)|
|4||c||organic tomato juice|
|1||tbsp||extra virgin olive oil|
|1||tsp||sea salt (do not salt to taste, spiced cucumber-lime has the additional salt)|
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight in the refrigerator. This should yield 1 cup of yogurt cheese.
For Gazpacho, mix all ingredients in a bowl, minus the scallions, and refrigerate for one hour.
Serve it chilled, not too cold.
For, spiced cucumber-lime frozen yogurt, in a separate bowl, whisk all ingredients, including the grated skin of 1 lime.
Pour mixture into a small loaf pan and freeze for about 2 hours or until the consistency of Italian ice.
Use a small 1 tablespoon scoop.
If larger scoops are desired, double recipe with less salt.
Garnish gazpacho with drizzles of olive oil, fresh ground black pepper, 1 scoop of spiced cucumber-lime frozen yogurt and scallions.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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