How to Make Arugula Gazpacho

A nice twist on a classic Mexican recipe, arugula gazpacho combines the smooth flavors of cucumber and vanilla with the pleasant bite of arugula. This lowfat soup is wonderful during the summer, either served with a side of bread or as an appetizer. Serves 4.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 large cucumbers, peeled, de-seeded and chopped into small pieces
• 2 cups arugula, chopped into small pieces
• 1 large red bell pepper, chopped into small pieces
• 1 stalk of scallions, chopped into small pieces
• ½ cup basil (try for fresh basil as it adds a huge amount of flavor)
• 1 cup nonfat plain yogurt
• 1 cup nonfat vanilla yogurt
• 1 tbsp olive oil
• 1 tsp chili sauce
• Medium bowl
• Food processor

How to Make Arugula Gazpacho

1. Combine the scallions, cucumbers, peppers and arugula in the food processor.
2. Blend on medium setting for 10 seconds.
3. Add yogurt, basil, olive oil, and chili sauce to the food processor.
4. Blend on medium setting for 15 to 20 seconds, or until it has a soupy consistency.
5. Chill for at least 2 hours before serving.