Recipe - Warm Gazpacho with Sizzling Fish



Serves 6

Here we take one of the best-loved summer cold soups and re-invent it for winter pleasure. Get your Omega-3's and the healthy goodness of tomatoes all at the same time.
  

  • 4 large tomatoes, quartered, seeded and chopped (approx 3 cups)
  • 1 large cucumber, peeled, seeded and chopped
  • 1 medium onion, chopped (approx 1 cup)
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh herbs such as basil, thyme, oregano or parsley
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 2 cups canned low-sodium tomato juice
  • 2 tablespoons olive oil
  • 1 ½ pounds cod or other thick, firm white fish, cut in 6 equal portions
  • Optional garnish: chopped scallions
  1. Place first 8 ingredients in food processor and puree until well-mixed but still coarsely textured.
  2. Add tomato juice and pulse once or twice to blend.
  3. Warm finished gazpacho to serving temperature but DO NOT BOIL.
  4. Heat olive oil in large skillet over medium heat until just starting to smoke. Sauté fish 2 minutes per side or until lightly browned. Ladle soup into bowls and gently place fish on top so it looks like it is floating.
Per serving: 198 calories, 22g protein, 14g carbohydrate, 4g fat, 1g sat fat, 1g mono fat, 47mg cholesterol, 3g fiber, 142mg sodium

THE SEASONED COOK: If tomatoes are unavailable or expensive, you can use 2 large cans of skinned tomatoes, whole or chopped. Make a double batch and freeze leftovers for another meal.

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