Cool Gazpacho with Couscous Recipes

Ingredients :

6 ounces quick-cooking or instant couscous

black pepper

cilantro (optional)

1 22-ounce can plum tomatoes

6 ounces salt-free tomato juice

1 cup peeled and seeded cucumber slices

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, chopped

1 tbsp chopped garlic

2 tbsp balsamic vinegar

1 tbsp fresh seeded and diced jalapeno pepper

chopped scallions (optional)

Cook the couscous according to the package directions. Season with pepper and chopped fresh cilantro if desired and set aside. Combine the soup ingredients in a blender and process just until coarse and chunky in texture. Refrigerate until cold. Serve in a bowl with 3 tbsp prepared couscous, additional chopped cilantro, and scallions if desired.

Serves 4

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