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Red and Green Gazpacho

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

3.5 by 4 people
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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Yields: 6 side-dish servings
  • Prep: 30 mins
  • Chill: 1 hr

Red and Green Gazpacho

Ingredients

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

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