Yellow Gazpacho

Makes: 6 servings, about 1 cup each     Serving Size: about 1 cup each

Active Time: 15 minutes     Total Time: 2 1/4 hours

INGREDIENTS

• 2 cups corn kernels (from about 3 large ears), divided
• 1 large yellow bell pepper, diced, divided
• 4 large yellow tomatoes (about 2 pounds), cored and quartered
• 1 slice country white bread, crust removed if desired, torn into pieces
• 1/2 cup diced onion
• 3 tablespoons white-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/4 cup snipped fresh chives

PREPARATION

1. Reserve 1/2 cup each corn kernels and bell pepper; cover and refrigerate. Working in two batches, puree the remaining corn and bell pepper, tomatoes, bread, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.
2. Serve garnished with the reserved corn and bell pepper and chives.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.

NUTRITION

Per serving: 136 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 19 g carbohydrates; 0 g added sugars;4 g protein; 3 g fiber; 464 mg sodium; 588 mg potassium.

Nutrition Bonus: Vitamin C (92% daily value), Folate (21% dv), Potassium (17% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 1/2 vegetable, 1 fat

http://www.eatingwell.com/recipes/yellow_gazpacho.html