Gazpacho with Avocado and Cumin Chips

Photo: Oxmoor House

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

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Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 27%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 3g
  • Carbohydrate: 22.8g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 571mg
  • Calcium: 75mg

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
  • Cumin Chips

Preparation

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