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Main dishes

Garden-Fresh Gazpacho with Avocado Crema

Garden-Fresh Gazpacho with Avocado Crema recipe
photo by:kraft
Clever time-savers like ready-made salsa and vegetable juice cocktail round out the fresh vegetables used in this Garden-Fresh Gazpacho with Avocado Crema.
time
prep:
25 min
total:
2 hr 25 min
servings
total:
9 servings, 1 cup each

What You Need

 AVOCADO CREMA
1
 fully ripe avocado
1/2
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2
Tbsp.  fresh lime juice
1/2
tsp.  sugar
 GAZPACHO
3
large  tomatoes (2 lb.), seeded, chopped (4 cups)
1
large  cucumber, peeled, seeded and chopped
1
 yellow pepper, chopped
1
 shallot, finely chopped
4
cloves  garlic, minced
1
jar  (16 oz.) salsa
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1
cup  vegetable juice cocktail
1/2
cup  KRAFT Zesty Italian Dressing
1/4
cup  chopped fresh basil

Make It

AVOCADO CREMA: Mash avocado in medium bowl until smooth. Stir in sour cream, lime juice and sugar. Refrigerate while preparing Gazpacho.

GAZPACHO: Combine all remaining ingredients except basil. Pour half into blender; blend until smooth. Add to remaining tomato mixture with basil; mix well. Refrigerate 2 hours.

SERVE Gazpacho topped with Avocado Crema.

Kraft Kitchens Tips

Make Ahead
This satisfying soup can be refrigerated up to 24 hours before serving.
K:64433v1:164223
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