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Red and Green Gazpacho
Ingredients
-
3
cups chopped red and/or partially green tomatoes (3 large)
-
2
11 1/2 ounce can tomato juice (about 3 cups)
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1/2
cup chopped tomatillo (2 medium) (optional)
-
1/2
cup chopped cucumber
-
1
large jalapeno pepper, seeded and finely chopped (see Note, page 000)
-
1/4
cup finely chopped green onion (2)
-
1
clove garlic, minced
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1/4
cup finely snipped cilantro
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1
tablespoon olive oil
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1
tablespoon lime juice
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1/4
teaspoon salt
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1/4
teaspoon bottled hot pepper sauce
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1
avocado, halved, seeded, peeled, and chopped (optional)
-
Lime wedges
Directions
1. In a bowl combine tomatoes, tomato juice, tomatillo (if using), cucumber, jalapeno pepper, green onion, garlic, cilantro, oil, lime juice, salt, and hot pepper sauce. Cover; chill at least 1 hour.
2. If desired, top each serving with avocado. Serve with lime wedges.
3. Makes 6 servings (6 cups)
From the Test Kitchen
- Variation Shrimp Gazpacho:Prepare as above, except before serving stir 8 ounces cooked, peeled, deveined, and chopped shrimp or 8 ounces lump crab meat into gazpacho.Per 1 cup: 98 cal., 3 g total fat (0 g sat. fat), 74 mg chol., 483 mg sodium, 9 g carbo., 2 g dietary fiber, 10 g protein. Daily Values: 32% vit. A, 60% vit. C, 4% calcium, 11% iron. Exchanges: 1 1/2 Vegetable, 1 Very Lean Meat, 1/2 Fat
Nutrition Facts
(Red and Green Gazpacho)
- Servings Per Recipe 6,
- Calories 60,
- Protein (gm) 2,
- Carbohydrate (gm) 9,
- Fat, total (gm) 3,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 7,
- Vitamin A (IU) 1458,
- Vitamin C (mg) 35,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Sodium (mg) 398,
- Potassium (mg) 513,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Vegetables () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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