Best Citrus Gazpacho With Honey Lime Cream Recipes

Citrus Gazpacho with Honey-Lime Cream image

Number Of Ingredients 11

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

Steps:

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. Reserve2 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 1570mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Honey Lime Gazpacho image

Provided by kittycatmom

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

3 large very ripe tomatoes, cored, seeded, and cut up
2 medium cucumbers, seeded and cut up
2 medium orange sweet bell pepper, seeded and cut up
1 jalapeno, seeded and cut up
1 garlic clove, minced
1/3 cup lime juice
2 tablespoons honey
2 tablespoons fresh cilantro leaves
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon sea salt
ice cube
lime wedges and green onion
v- 8 juice (optional)

Steps:

In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeño, and garlic. In a food processor process mixture, half at a time, with several on/off turns until you have large chunks. Place all of the mixture in the food processor bowl. Add lime juice, honey, cilantro, ginger, and 1/4 teaspoon sea salt. Cover and process with several on/off turns until the mixture is just a little chunky. If desired, season to taste with additional sea salt. Can add a small amount of V-8 juice if your soup is too dry.
To serve, place 2 to 3 ice cubes in each of four shallow bowls; ladle soup over ice. Serve with lime wedges and green onions.