Asian-Style Gazpacho

Ingredients:

• 6 tomatoes, seeded and finely chopped
• 2 cups chicken broth
• 1 tsp dry sherry
• 2 tbsp chopped fresh cilantro
• 1 tbsp light soy sauce
• 4 scallions, white part only
• 4 thin slices ginger
• 1/4 tsp Chinese chili sauce
• 2 limes

Makes 6 Servings

1. Place the tomatoes in a 2- or 3-quart saucepan over low heat. Add the broth, sherry, cilantro, soy sauce scallions and ginger. Bring the mixture to a simmer and cook for 20 minutes. Remove from the heat and allow to cool for a few minutes. Puree in a food processor or blender. Chill.
2. Right before serving, stir in the chili sauce. Grate the peel from 1 lime and add it to the soup. Squeeze the juice from both limes into the soup. Serve in chilled bowls.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Cookbook. Now that summer has arrived, you want a dish that does not require a lot of heat but packs a fusion of flavor this is the dish for you. Gazpacho is widely comsumed in Spanish cuisine as well in its neighboring country of Portugal. Gazpacho is served in the summertime to cool you off. I loved this gazpacho because it was cool and refreshing with the Asian flavors melting in my mouth. Normally when I think of Asian food, I think hot, spicy and exotic. This dish was cool, refreshing and exotic. It's great for a light lunch or dinner out on the patio or to serve as a first course at a dinner party.