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Ingredients
| green onions - spring or scallion (chopped): 1/4 cup |
| red tomatoes (chopped): 3 cups (green) |
| tomato juice: 3 cups |
| tomatillos (chopped): 2 cups |
| cucumbers (sliced): 1/2 cup |
| jalapeno peppers: 1 whole pepper |
| fresh cilantro (coriander): 1/4 cup |
| olive oil: 1 tsp |
| avocados: 1 |
Red and green gazpacho
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. In a bowl combine tomatoes, tomato juice, tomatillo (if using), cucumber, jalapeño 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