Golden Gazpacho

"This soup is light and perfect for summer." -Linda Brodlieb, Sands Point, NY

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 3 1/2  cups  chopped seeded yellow tomato (about 1 1/2 pounds)
• 2  cups  chopped seeded peeled cucumber (about 1)
• 1  cup  chopped yellow bell pepper (about 1 medium)
• 1/2  cup  chopped red bell pepper
• 1/2  cup  chopped green bell pepper
• 1/2  cup  chopped red onion
• 2  garlic cloves, chopped
• 1  tablespoon  chopped fresh mint
• 1  tablespoon  chopped fresh cilantro
• 2  tablespoons  white wine vinegar
• 1  tablespoon  honey
• 2  teaspoons  extravirgin olive oil
• 3/4  teaspoon  salt
• 1/4  teaspoon  ground cumin

Preparation

Combine the first 7 ingredients in a blender; process until smooth. Add mint and remaining ingredients; pulse 5 times or until well combined. Cover and chill for at least 1 hour or overnight.

Nutritional Information

Calories:

77 (27% from fat)

Fat:

2.3g (sat 0.3g,mono 1.2g,poly 0.4g)

Protein:

2.9g

Carbohydrate:

13.9g

Fiber:

2.7g

Cholesterol:

0.0mg

Iron:

1.4mg

Sodium:

342mg

Calcium:

37mg