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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


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)


  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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