Served to a bunch of girls on Oscar night. They all liked it, but this needed a lot of additional salt and pepper, some guests even added Tapatio hot sauce. Next time I will puree half of it.
Golden Gazpacho
Karry Hosford
Yield: 9 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 94
- Calories from fat: 4%
- Fat: 0.5g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 1.6g
- Carbohydrate: 22.9g
- Fiber: 2.5g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 234mg
- Calcium: 24mg
Ingredients
- 3 cups orange juice
- 2 1/2 cups chopped peeled mango
- 2 cups finely diced peeled cantaloupe
- 1 cup finely diced peeled jicama
- 1 cup tomato juice
- 3/4 cup finely diced yellow bell pepper
- 1/3 cup thinly sliced green onions
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
- Combine all ingredients in a large bowl; stir well. Cover and chill.
Golden Gazpacho Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- MAIN INGREDIENT: Fruits, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Soups/Stews
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Yellow Tomato Gazpacho
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Golden Gazpacho
Cooking Light -
Pepper Gazpacho
Southern Living
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