Idaho® Potato Gazpacho

Idaho® Potato Gazpacho

Yield: 10 1-cup servings
Calories: 124
Sodium: 419 mg
Fat: 1 g
Protein: 4 g
Cholesterol: 0

Ingredients:

Directions:

  1. In a large, heavy stockpot, over high heat, heat olive oil; add garlic and stir about 30 seconds. Add onions and stir another 2 minutes, until onions are translucent. Turn heat down to medium; add potatoes and water; stir. Cover pot and allow to steam for 8 minutes, or until potatoes are tender. Cool.
  2. While potatoes are steaming, finely chop tomatoes, peppers and cucumber in a food processor, working in small batches. Add vegetables to pot with potatoes; stirring to scrape up all browned bits. Add tomato juice, salt and pepper to taste and fresh dill. Stir to combine.
  3. Chill soup in refrigerator. Just before serving, add the lemon juice and stir. Serve cold, with dill sprigs for garnish, if desired.