Recipe: Chilled Blonde Gazpacho

 
Chilled Blonde Gazpacho - a healthy summer recipe by Chef Kelly Wangard, Executive Chef at Summerwood Winery & Inn, Paso Robles, CA
Serves 2-4 people

  • 2-3 medium tomatoes, heirloom or vine ripened, diced small
  • 2-3 shoots of scallions or red onion sliced thin
  • 1 red bell pepper, diced small
  • ½ European cucumber, diced small
  • 2 cups light sour cream 
  • 2 or more cups chilled chicken broth
  • 3 tablespoons chopped Italian parsley
  • ½ teaspoon white pepper
  • 2 tablespoons toasted sunflower seeds

Combine all vegetables, set aside. Whisk together sour cream and chilled chicken broth.  The consistency should be creamy and coat the back of a spoon. If you prefer the soup less thick then add more broth. Add the vegetables and chill for at least one hour. Season the gazpacho with parsley, white pepper and salt if necessary. Salt is necessary if the broth is unseasoned. Garnish with chopped sunflower seeds.  Serve cold.  
Nutritional Facts (per 12 oz): 107 calories, 3g protein, 7g carbs, 8g fat, 3g fiber, 1g sugar, 700mg sodium
Kelly Wangard – Executive Chef at Summerwood Winery & Inn, Paso Robles, CA

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