9 scallions, including tops, sliced 1/4 inch thick
1/2 cup walnuts
2 cup buttermilk
4 plum tomatoes, cored and chopped
1 cup plain low-fat yogart
2 tsp olive or veg oil
1 tsp prepared horseradish
1/4 tsp hot red pepper sause
1/4 tsp salt
1/4 tsp red pepper sauce
1 sweet red pepper, cored, seeded, chopped
4 hard cooked eggs (3 chopped) (whites only)
1 thinly sliced
Instructions
In large saucepan of boiling water, cook potatoes, uncovered, until tender. Drain and let cool.
In food processor or blender, puree cucumbers, 1/2 cup scallions, walnuts, buttermilk, yogart, oil, horseradish, hot red pepper sauce, and salt until smooth. 15-20 seconds
Transfer to a large bowl and stir in sweet red pepper, tomatoes, and cooked potatoes. Cover with plastic wrap and refrigerate for several hours or until well chilled
To serve, adjust the salt and red pepper sauce to taste, then stir in the chopped eggs. Garnish with the egg slices and remaining scallions.
Originally Submitted
8/16/2010
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