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Zesty gazpacho features the summer’s best highlights
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WASHINGTON (Map, News) - At the height of the season are tomatoes, cucumbers, peppers, onions and corn. Gazpacho (a cold Spanish soup) showcases these in-season vegetables. This soup is refreshing, light and simple to prepare. For optimum flavor, prepare in advance and serve very cold. Corn cakes are a delicious accompaniment to gazpacho. To remove corn from the cooked cob, cut kernels with a sharp knife; to retrieve any juice and the heart of the kernel from the cob, scrape the cob with the dull side of the knife.
Gazpacho
2 large tomatoes, peeled seeded and cored, divided use
1 large cucumber, peeled, seeds removed, divided use
1 medium onion, peeled and halved, divided use
1 green pepper, halved, seeded, divided use
4 garlic cloves, minced
3 cups tomato juice, divided use
1 tablespoon olive oil
A few dashes Tabasco sauce
1/4 teaspoon salt
Several grindings fresh ground black pepper
Croutons for garnish (optional)
In a food processor, combine one tomato, half the cucumber, half the onion, half the green pepper and one cup tomato juice. Puree until well-blended. Transfer to a large container. Chop the remaining tomato, cucumber, onion, green pepper and garlic. Add chopped vegetables to puree mixture. Add remaining two cups tomato juice, olive oil, salt and pepper. Chill until ready to serve. Ladle soup into bowls and top each bowl with croutons if desired. Serves 6.
Nutritional analysis: 73 calories, 12 grams carbohydrate, 2 gram fiber, 2 grams protein, 3 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 mgs cholesterol, 433 mgs sodium, 6 grams sugar
Corn Cakes
2 cups fresh corn
2 eggs, lightly beaten
2 tablespoons olive oil
1/2 cup yellow cornmeal
1 cup low-fat milk
1/2 cup white flour
1 teaspoon baking powder
1/4 teaspoon salt
In a food processor, combine corn, eggs and olive oil, then pulse until combined. Add cornmeal and milk, pulse until blended. Add flour, baking powder and salt. In a medium skillet, heat oil over moderately high heat and drop batter by the tablespoon and cook for about 2 minutes on each side. Serve immediately. Yields about 14 4-inch pancakes.
Nutritional analysis: 91 calories, 13 grams carbohydrate, 1 gram fiber, 3 grams protein, 3 grams fat, 1 grams saturated fat, 0 grams trans fat, 31 mgs cholesterol, 139 mgs sodium, 2 grams sugar
Kerry Dunnington, food columnist and author of “This Book Cooks,” is passionate about food that reflects the season, nutrition, color, balance, texture and variety. Catch her column biweekly in Healthy Life. She can be reached at thisbookcooks@verizon.net.
