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Cool Gazpacho with Couscous

Submitted by: Terry Ajamian

Customer Cooking Contest 2011

Serves 4

Serving size = 2 cups

103 calories per serving

Ingredients:

6 ounces quick-cooking couscous

Black pepper

3 ripe medium Volante tomatoes, blanched*

6 ounces low sodium tomato juice

1 cup peeled Volante pickling cucumber slices

1 Volante red bell pepper diced

1 Volante green bell pepper diced

1 small Volante onion chopped

1 TBSP chopped garlic

2 TBSP balsamic vinegar

1 TBSP fresh seeded and diced Volante jalapeno pepper

Chopped Volante scallions

Fresh cilantro, chopped (optional)

Salt to taste (optional)

Procedure:

  1. Cook the couscous according to package directions. Season with pepper and chopped fresh cilantro if desired and set aside.
  2. Combine the soup ingredients in a blender or food processor and process just until coarse and chunky in texture. Add salt to taste (optional). Refrigerate until cold.
  3. Serve in a bowl with 3 TBSP prepared couscous, additional chopped cilantro, and scallions if desired.

* To blanch tomatoes: Place tomatoes in a pot of boiling water for 30 seconds. Remove immediately and set in ice water for a few minutes until cool enough to handle. Peel off skin of tomatoes.

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