Asian Gazpacho Soup

When tomatoes are ripe and plentiful and the weather is still warm, a cold tomato-based soup is wonderfully refreshing.

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
  1. Place tomatoes, over low heat, in a 2 or 3 quart sauce pan.
  2. Add in the vegetable broth, sherry, cilantro, soy sauce, scallions & ginger
  3. Bring the mixture to a simmer & cook for 20 minutes.
  4. Remove from heat & allow to cool for a few minutes.
  5. Puree in a food processor or blender.
  6. 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