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RECIPES
Recipes from readers of WAVE Journey.


Seafood Gazpacho

  • 12 ounces bay scallops
  • ½ cup minced fresh parsley
  • 2 tablespoons lemon juice
  • 3 cups peeled, seeded, and chopped tomatoes
  • 1 ½ cups tomato juice
  • 1 avocado, chopped
  • 1 cup chopped green peppers
  • ½ cup chopped onions
  • 1 tablespoon minced garlic
  • 1 teaspoon hot-pepper sauce
  • 1 cup nonfat yogurt

Blanch the scallops in boiling water for 1 minute.  Drain and place in a
large bowl.  Add the parsley and lemon juice.  

In a food processor, combine the tomatoes, tomato juice, avocados,
peppers, onions, garlic, and hot-pepper sauce.  Using on/off turns,
process until coarsely chopped.  Add to the bowl.  Refrigerate for 2
hours, or until chilled.

To serve, ladle into shallow soup bowls.  Top with dollops of yogurt.

Serves 4



Recipe submitted by: Candy Wood, Redmond, Oregon, USA ~ recipe
came from The Healing Foods Cookbook by the Editors of Prevention
Magazine.



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