Directions:
- Preheat oven to 350 degrees F.
- Bake eggplant on a small sheet tray for 35 minutes. After cooked, cut in 1/2, scrape out the flesh and place in a small bowl.
- In a small pan over medium heat, add olive oil and onion. Saute onion until just starting to brown, about 10 minutes. Add 2 large pieces of garlic. Cook for another 5 minutes and add cumin. Cook 5 minutes more. Remove from heat. Combine onion and cooked eggplant in a blender or food processor. Add lowfat yogurt, tahini, lemon juice, tomato water, salt, pepper, and a few drops of hot sauce. Blend until smooth. Strain and adjust seasoning.
- Place in a container, cover and refrigerate until ready to use.
- Tomato Water:
- Place tomatoes in food processor or blender and puree. Place cheesecloth into a colander over a bowl. Pour tomato liquid into cheesecloth. Place in the refrigerator and let tomatoes drip overnight. Remove the tomato water from the bowl and reduce it by half over medium heat in a medium saucepan. Store in covered in the refrigerator. Remove solids from the cheesecloth and reserve for another use.
- To Serve:
- Remove gazpacho from refrigerator. Take a vegetable of your choice such as carrots and steam or saute until cooked. You can use various vegetables if you desire. Place 2 tablespoons of diced, steamed vegetables at the bottom of the bowl. Pour in the gazpacho and serve with Beet Chips, if desired, on the side (see Duck Beets recipe).
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 866.3 Kcal (3627 kJ) | ||
| Calories from fat | 362.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.31g | 62% | |
|---|---|---|---|
| Cholesterol | 8.85mg | 3% | |
| Sodium | 1077.57mg | 45% | |
| Potassium | 3563.06mg | 76% | |
| Total Carbs | 114.41g | 38% | |
| Sugars | 64.03g | 256% | |
| Dietary Fiber | 22.56g | 90% | |
| Protein | 29.2g | 58% | |
| Vitamin C | 222.4mg | 371% | |
| Iron | 4mg | 22% | |
| Calcium | 451.1mg | 45% | |
| Amount Per 100 g | |||
| Calories | 51.29 Kcal (215 kJ) | ||
| Calories from fat | 21.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 62% | |
|---|---|---|---|
| Cholesterol | 0.52mg | 3% | |
| Sodium | 63.8mg | 45% | |
| Potassium | 210.95mg | 76% | |
| Total Carbs | 6.77g | 38% | |
| Sugars | 3.79g | 256% | |
| Dietary Fiber | 1.34g | 90% | |
| Protein | 1.73g | 58% | |
| Vitamin C | 13.2mg | 371% | |
| Iron | 0.2mg | 22% | |
| Calcium | 26.7mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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