low-Calorie

Active 35 min

Total 1 hr 35 min (including 1 hr chilling time)

Green Gazpacho

Make this cold soup in the middle of summer, when garden tomatoes, cucumbers and peppers are at their peak. Start with 1 cup of broth, adding more to reach the desired consistency. Very ripe (and juicy) summer tomatoes will need less broth—less-ripe tomatoes will need more.

• 2 medium tomatillos (8 ounces), husked, rinsed and coarsely chopped
• 2 medium heirloom green tomatoes, such as Zebra, or yellow tomatoes (8 ounces), coarsely chopped
• ¾ cup chopped seeded peeled cucumber
• 1 small green bell pepper, coarsely chopped
• 1 ripe avocado, chopped
• 2 scallions, chopped
• 1 jalapeño pepper, seeded (if desired) and chopped
• 1 clove garlic, chopped
• 1½ cups cubed ciabatta bread
• ¼ cup fresh basil, parsley or cilantro
• ¾ teaspoon salt
• ¼ teaspoon ground pepper
• ⅔ cup whole-milk plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white-wine vinegar
• 1-1½ cups low-sodium chicken broth

1. Combine tomatillos, tomatoes, cucumber, bell pepper, avocado, scallions, jalapeño, garlic, bread, basil (or parsley or cilantro), salt and pepper in a large bowl. Transfer half the mixture to a food processor. Puree until almost smooth, scraping down the sides once or twice. (If necessary, let the mixture rest for a few minutes to allow the bread to soften, then continue to puree until smooth.) Transfer to a large container. Repeat with the remaining vegetable mixture.

2. Add yogurt, oil, vinegar and 1 cup broth to the soup. Adjust the consistency with more broth as desired. Cover and chill for at least 1 hour or up to 24 hours.

►► MAKE AHEAD: Refrigerate for up to 3 days.

Serves 6: about 1 cup each

Calories 184 | Fat 12g (sat 2g) | Cholesterol 4mg | Carbs 15g | Total sugars 5g (added 0g) | Protein 6g | Fiber 4g | Sodium 374mg | Potassium 494mg.

Nutrition bonus: Vitamin C (54% daily value).