Cambodian Gazpacho

Cambodian Gazpacho

Serves 4        
Prep-10minutes
Cook Time-2 minutes

1 carrot shredded

4 tablespoons white vinegar

Pinch of salt

¼ cup vegetable oil

1 shallot, thinly sliced
1 16 oz. can low-sodium tomato juice
2 Kirby cucumbers, roughly chopped
2 red bell peppers, seeds and stems removed
3 vine ripened tomatoes, halved
1 clove garlic, roughly chopped
½ jalapeno, seeds removed
10 Thai basil leaves, stems removed
4 tablespoons rice wine vinegar
Fresh ground black pepper
20 cilantro leaves, stems removed

1.       In a small bowl, combine carrot, white vinegar, sugar and salt.  Set aside for 1 hour.

2.       Meanwhile, heat vegetable oil in a small, shallow pan for 2 to 3 minutes or until sizzling.  Carefully drop shallot slices in the pan and cook for about 1 minute or until crisp and golden.  Remove with a slotted spoon, drain on a paper towel-lined plate, and season to taste with salt.  Set aside to cool.

3.       In a blender, combine, tomato juice, cucumbers, bell peppers, tomatoes, garlic, jalapeno, basil, and rice wine vinegar.  Pulse until slightly pureed, but leave a few large chunks.  Add salt and pepper to taste and additional vinegar if desired. 

4.       Divide gazpacho evenly among four bowls or serving glasses.  Top with pickled carrot, shallot slices and cilantro.  Serve immediately.

220 calories, 14g fat, 22g carbs, 4g protein, 5g fiber, 68mg calcium, 2mg iron, 214mg sodium.

Shape Magazine September 2012