Thai Chili Gazpacho
A nutritious and calorie-wise option all year round, this zesty gazpacho gets a boost of protein as well as flavour from the addition of the Spicy Thai Chili Tuna.
| Serves/Makes: | 2 |
| Preparation Time: | 10 Minutes |
| Chill Time: | 30 Minutes |
| Time to Table: | 40 Minutes |
Thai Chili Gazpacho Ingredients
| 2 | ripe tomatoes, coarsely chopped |
| 1/4 | yellow pepper, chopped |
| 1/4 | English cucumber (unpeeled), chopped |
| 1 | green onion, chopped |
| 1/2 cup (125 mL) | sodium reduced chicken broth |
| 1 tbsp (15 mL) | fresh lime juice |
| 1 can (85 g) | Clover Leaf Spicy Thai Chili Tuna |
| 2 tbsp (30 mL) | chopped fresh coriander or basil leaves |
| 1 tsp (5 mL) | fish sauce (optional) |
| 1/4 tsp (1 mL) | each salt and pepper |
Preparation
- Combine the tomatoes, yellow pepper, cucumber, green onion, broth, lime juice and the chili pepper from the can of tuna in a food processor or blender. Pulse until finely chopped but not puréed. Transfer to a bowl or pitcher. Stir in tuna, coriander, fish sauce (if using) , salt and pepper.
- Cover and chill the soup mixture for 30 minutes to infuse the flavours before serving. Makes 2 main course servings.
- Tips:
- This recipe doubles or triples easily and can be made in batches to serve a crowd.
- Serve the gazpacho in small cups or shot glasses as a guilt-free starter at your next barbecue or dinner party.
- Garnish the soup with chopped avocado and a lime twist for a sophisticated presentation.
Nutrients Per Serving
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CLAIMS PER SERVING- Trans Fat Free - Low in Cholesterol - High Source of Fibre - Source of Protein - Excellent Source of Vitamin C - Excellent Source of Iron |
