• 4servings
  • 145minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9
MineralsManganese, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (26-oz.) jar refrigerated citrus salad

  2. 1 (16-oz.) jar Old El Paso® Thick 'n Chunky Salsa

  3. 1 1/2 cups chopped green bell pepper

  4. 1 1/2 cups chopped seeded cucumber

  5. 2 cups tomato juice

  6. 1 cup Progresso® chicken broth (from 32-oz carton)

  7. 1 tablespoon olive oil

  8. 1/2 cup chopped fresh cilantro

  9. 2 limes

  10. 1/2 to 1 cup reduced-fat sour cream

  11. 1 tablespoon honey

Instructions Jump to Ingredients ↑

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

  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.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 3/4 Cups)

  7. Calories 380 (Calories from Fat 110),


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