Cool Gazpacho with Couscous
Submitted by: Terry Ajamian
Customer Cooking Contest 2011
Serving size = 2 cups
103 calories per serving
6 ounces quick-cooking couscous
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)
- Cook the couscous according to package directions. Season with pepper and chopped fresh cilantro if desired and set aside.
- 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.
- 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.