Lunch

Corn Gazpacho is for Lunch.

Corn Gazpacho takes several minutes to prepare.

Corn Gazpacho takes several minutes to cook.

Corn Gazpacho makes 6 servings.

The ingredients for Corn Gazpacho are:

3 medium cucumbers, peeled, seeded, and divided
3 cups corn kernels, cooked, divided
2 cups reduced sodium, defatted chicken broth
1 cup plain nonfat yogurt
1 cup low-fat sour cream
1/2 red bell pepper, diced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon freshly ground pepper
salt (optional)

Here is how you make Corn Gazpacho:

1. Cut 2 of the cucumbers into chunks. Place these pieces in a blender or food processor along with 2 cups of the corn kernels and all of the broth. Puree until smooth. If desired,put through a food mill to filter out the course bits of corn.2. Finely chop the third cucumber. Stir this and the remaining ingredients into the soup. Chill, taste,and adjust the salt and pepper before serving.Serving Size:?6 servings

The nutritional information for Corn Gazpacho is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 180.5

• Total Fat: 6.5 g
• Cholesterol: 19.9 mg
• Sodium: 371.8 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 3.4 g
• Protein: 7.1 g

The dietary needs meet for Corn Gazpacho is Low Fat