Red and Green Gazpacho

Colorful tomatoes, tomatillos, cucumber, shrimp, and cilantro combine in this low-fat make ahead chilled soup recipe.

2,439views
4 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Serving Size: 1 cup
  • Yields: 6 side-dish servings
  • Prep: 30 mins
  • Chill: 1 hr
Rate me!


Red and Green Gazpacho
Ingredients
3
cups chopped red and/or partially green tomatoes (3 large)
2
11 1/2 ounce cans tomato juice (about 3 cups)
1/2
cup chopped tomatillos (2 medium) (optional)
1/2
cup chopped cucumber
1
large fresh jalapeno chile pepper, seeded and finely chopped
1/4
cup finely chopped green onions (2)
1
clove garlic, minced
1/4
cup finely snipped cilantro
1
tablespoon olive oil
1
tablespoon lime juice
1/4
teaspoon salt
1/4
teaspoon bottled hot pepper sauce
1
avocado, halved, pitted, peeled, and chopped (optional)
 
Lime wedges (optional)
 
Snipped fresh cilantro (optional)
Directions
  1. In a bowl combine tomatoes, tomato juice, tomatillos (if using), cucumber, jalapeno pepper, green onions, garlic, the 1/4 cup cilantro, the oil, lime juice, salt, and hot pepper sauce. Cover; chill at least 1 hour.
  2. If desired, top each serving with avocado, lime wedges, and fresh cilantro.
From the Test Kitchen
Shrimp Gazpacho:

Prepare as above, except before serving stir 8 ounces cooked, peeled, deveined, and chopped shrimp or 8 ounces lump crabmeat into gazpacho.

Per 1 cup: 98 cal., 3 g total fat (0 g sat. fat), 74 mg chol., 483 mg sodium, 9 g carb., 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)
    Per serving:
  • 60 kcal cal.,
  • 3 g fat
  • 2 g monounsatured fat),
  • 398 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X