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Red and Green Gazpacho
Ingredients
- 3 cups chopped red and/or partially green tomatoes (3 large)
- 2 11 1/2ounce 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 KitchenShrimp 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)
- Servings Per Recipe 6,
- cal. (kcal) 60,
- Fat, total (g) 3,
- carb. (g) 9,
- Monosaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 7,
- pro. (g) 2,
- vit. A (IU) 1458,
- vit. 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 (mg) 30,
- iron (mg) 1,
- Vegetables () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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