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Red and Green Gazpacho

Makes: 6 servings
Serving size: 1 cup Yield: 6 side-dish servings
Prep 30 mins Chill 1 hr
Red and Green Gazpacho
Ingredients
  • 3 cups chopped red and/or partially green tomatoes (3 large)
  • 2 11 1/2ounce canstomato juice (about 3 cups)
  • 1/2 cup chopped tomatillos (2 medium) (optional)
  • 1/2 cup chopped cucumber
  • 1 largefresh 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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