Bake-Off® Contest 40, 2002
Chicago, Illinois

Citrus Gazpacho with Honey-Lime Cream

Get refreshed with a citrus twist on gazpacho!

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  • prep time 25 min
  • total time 2 hr 25 min
  • ingredients 11
  • servings 4
 

Ingredients

1
(26-oz.) jar refrigerated citrus salad
1
(16-oz.) jar Old El Paso™ Thick 'n Chunky Salsa
1 1/2
cups chopped green bell pepper
1 1/2
cups chopped seeded cucumber
2
cups tomato juice
1
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon olive oil
1/2
cup chopped fresh cilantro
2
limes
1/2
to 1 cup reduced-fat sour cream
1
tablespoon honey

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place citrus salad in large nonmetal bowl. With fork, break up fruit into small pieces. Add salsa, bell pepper, cucumber, tomato juice, broth and oil. Reserve 2 tablespoons cilantro. Add remaining cilantro to mixture in bowl; stir to mix.
  • 2 Grate the peel from 1 lime; set aside. Squeeze juice from lime into small bowl. Add to fruit mixture in bowl; mix well. Refrigerate at least 2 hours to blend flavors.
  • 3 In small bowl, combine sour cream, honey and grated lime peel; mix well. Refrigerate until serving time.
  • 4 To serve, cut remaining lime into thin slices; quarter each slice. Ladle gazpacho into individual shallow bowls. Top each serving with sour cream mixture. Sprinkle with reserved cilantro. Garnish with quartered lime slices. Store in refrigerator.
  • 1 Place citrus salad in large nonmetal bowl. With fork, break up fruit into small pieces. Add salsa, bell pepper, cucumber, tomato juice, broth and oil. Reserve 2 tablespoons cilantro. Add remaining cilantro to mixture in bowl; stir to mix.
  • 2 Grate the peel from 1 lime; set aside. Squeeze juice from lime into small bowl. Add to fruit mixture in bowl; mix well. Refrigerate at least 2 hours to blend flavors.
  • 3 In small bowl, combine sour cream, honey and grated lime peel; mix well. Refrigerate until serving time.
  • 4 To serve, cut remaining lime into thin slices; quarter each slice. Ladle gazpacho into individual shallow bowls. Top each serving with sour cream mixture. Sprinkle with reserved cilantro. Garnish with quartered lime slices. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
380
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
),
Cholesterol
30mg
30%;
Sodium
1570mg
1570%;
Total Carbohydrate
61g
61%
(Dietary Fiber
4g
4%
  Sugars
45g
45%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
240%;
Calcium
15%;
Iron
15%;
Exchanges:
3 1/2 Fruit; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.