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Cook'n with Betty Crocker 
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Citrus Gazpacho with Honey-Lime Cream |
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Serves: 4 Print this RecipeServing Size: 1 3/4 cup Ashley Shepardson - Chicago, Illinois Bake-Off® Contest 40, 2002 If you like regular gazpacho, you will love citrus gazpacho! A jar of citrus salad adds texture and a pleasant citrus flavor to this cold uncooked soup. With the chucks of cucumber and bell pepper, it a meal in itself. To make the soup a little heartier, sprinkle each serving with purchased croutons. 1 (26-ounce) jar refrigerated citrus salad 1 (16-ounce) jar chunky-style salsa 1 1/2 cups chopped green bell peppers 1 1/2 cups chopped seeded cucumbers 2 cups tomato juice 1 cup chicken broth 1 tablespoon olive oil 1/2 cup chopped fresh cilantro 2 limes 1/2 to 1 cup reduced-fat dairy sour cream 1 tablespoon honey 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. 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. In small bowl, combine sour cream, honey and grated lime peel; mix well. Refrigerate until serving time. 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. Nutrition Per Serving (1 3/4 cup): Calories 380; Protein 8g; Carbohydrate 61g; Fat 12g; Sodium 1570mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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