Red and Green Gazpacho
Colorful tomatoes, tomatillos, cucumber, shrimp, and cilantro combine in this low-fat make ahead chilled soup recipe.
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
Makes 6 servings
Ingredients
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3 cups chopped red and/or partially green tomatoes (3 large)
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2 11.5-ounce cans tomato juice (about 3 cups)
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1/2 cup chopped tomatillo (2 medium) (optional)
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1/2 cup chopped cucumber
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1 large jalapeno pepper, seeded and finely chopped (see Note, page 000)
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1/4 cup finely chopped green onion (2)
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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)
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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)
4.
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 information
Calories 60, Total Fat 3 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 398 mg, Carbohydrate 9 g, Total Sugar 7 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 59%, Calcium 3%, Iron 5%. Exchanges: Vegetable 1.5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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