Citrus Gazpacho with Honey-Lime Cream

Get refreshed with a citrus twist on gazpacho!

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Servings 4

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Bake-Off® Contest 40, 2002

Ashley Shepardson

Chicago, Illinois

ingredients 11
Prep Time 25 min
Total Time 2 hr 25 min

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

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Directions

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.