When tomatoes are ripe and plentiful and the weather is still warm, a cold tomato-
Asian Gazpacho Soup
- 6 to matoes (seeded & finely chopped or 1 28 oz. can chopped tomatoes)
- 2 cups vegetable broth
- 1 tsp. dry sherry
- 2 tbsp. fresh cilantro (chopped)
- 1 tbsp. light soy sauce
- 4 scallions (white part only)
- 4 thin slivers of fresh ginger
- 1/4- 1/2 tsp. Chinese chili sauce (to taste)
- 2 limes
- Place tomatoes, over low heat, in a 2 or 3 quart sauce pan.
- Add in the vegetable broth, sherry, cilantro, soy sauce, scallions & ginger
- Bring the mixture to a simmer & cook for 20 minutes.
- Remove from heat & allow to cool for a few minutes.
- Puree in a food processor or blender.
- Chill. Just before serving, stir in chili sauce. Grate the peel of one lime & add to soup. Squeeze the juice from both of the limes into soup.
46 calories, 10 g carbohydrates, 2 g protein, .6 g fat
Adapted from Intergrative Family Medicine Center
