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
- Place first 8 ingredients in food processor and puree until well-mixed but still coarsely textured.
- Add tomato juice and pulse once or twice to blend.
- Warm finished gazpacho to serving temperature but DO NOT BOIL.
- 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.