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.
What You Need
Original recipe yields 9 servings
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
1/2 tsp. 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
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Let's Make It
Mash avocado in medium bowl until smooth. Stir in sour cream, lime juice and sugar. Refrigerate while preparing 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.
This satisfying soup can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.