Citrus Gazpacho with Honey-Lime Cream

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

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

Directions

  1. 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. 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. 3 In small bowl, combine sour cream, honey and grated lime peel; mix well. Refrigerate until serving time.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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