Gazpacho With Cilantro Cream Recipe

We'd love it if you shared it!

The unofficial start to summer is almost here! For many, Memorial Day brings together family and friends to share in backyard barbeques, parades and a plethora of great food. Whether you’re whipping up food for few or for a crowd this Memorial Day, Kohl’s offers delicious recipes that are sure to please all your party-goers’ taste buds from Party Food and Good Housekeeping: Blend It! for just $5 each through the Kohl’s Cares cause merchandise program.

Party Food and Good Housekeeping: Blend It! are filled with delicious recipes for you to beat the heat and add some flare to the food you bring to your summer gatherings.

Below, please find a recipe for Gazpacho with Cilantro Cream from Good Housekeeping: Blend It! that you are welcome to share with your readers.

Everyone can feel good knowing that Kohl’s donates 100 percent of the net profit to children’s health and education initiatives nationwide. Since the program’s inception in 2000, the Kohl’s Cares philanthropic program has raised more than $231 million for children’s health and education programs in local communities across the country.

Gazpacho with Cilantro Cream (courtesy Kohl’s)

Recipes for this chilled Spanish soup abound—ours is topped with a dollop of cilantro-spiked sour cream.

ACTIVE TIME: 30 Minutes · TOTAL TIME: 30 MINUTES plus chilling
Makes: About 5 Cups or 4 First-Course Servings

INGREDIENTS

• 2 medium cucumbers (8 ounces each), peeled
• 1 yellow pepper
• ¼ small red onion
• 2 pounds ripe tomatoes (5 medium), peeled, seeded, and chopped
• ½ to 1 small jalapeño chile, seeded
• 3 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• ¾ plus ¹⁄8 teaspoon salt
• ¼ cup reduced-fat sour cream or plain low-fat yogurt
• 1 tablespoon milk
• 4 teaspoons chopped fresh cilantro

1. Chop half of 1 cucumber, half of yellow pepper, and all of onion into ¼-inch pieces; set aside. Cut remaining cucumbers and yellow pepper into large pieces.

2. In blender, combine large pieces of cucumber and yellow pepper, tomatoes, jalapeño, lime juice, oil, and ¾ teaspoon salt and blend until smooth. Pour puree into bowl; add cut-up cucumber, yellow pepper, and onion. Cover and refrigerate until well chilled, at least 6 hours or up to overnight.

3. Prepare cilantro cream: In small bowl, stir sour cream, milk, cilantro, and remaining teaspoon salt until smooth. Cover and refrigerate.

4. To serve, top soup with dollops of cilantro cream.

Each serving: About 156 calories | 4 g protein | 17 g carbohydrate | 10 g total fat (2 g saturated) | 6 mg cholesterol | 545 mg sodium