Gazpacho with Avocado and Cumin Chips

Gazpacho with Avocado and Cumin Chips Recipe
Photo: Oxmoor House

Yield:

6 servings (serving size: 1 cup soup, 2 tablespoons avocado, 2 tablespoons green onions, and 4 tortilla chips)

Recipe from

Nutritional Information

Calories 129
Caloriesfromfat 27 %
Fat 3.8 g
Satfat 0.6 g
Monofat 2 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 22.8 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 571 mg
Calcium 75 mg

Ingredients

1 1/2 cups bottled Bloody Mary mix (such as Major Peters)
1 1/2 cups finely diced tomato
1 cup finely diced yellow bell pepper
3/4 cup chopped seeded peeled cucumber
3/4 cup finely diced red onion
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 (5.5-ounce) can low-sodium vegetable juice
1 (5.5-ounce) can tomato juice
3/4 cup diced peeled avocado
3/4 cup chopped green onions

Preparation

Combine the first 12 ingredients in a large nonaluminum bowl. Cover and chill. Serve with avocado, green onions, and Cumin Chips.

Note:

July 1998
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