Honey-Lime Gazpacho

By JennyMac

Serve this cold soup as a light entrée, a lunch dish,
or as a first course.

Per serving: 114 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 114 mg sodium, 28 g carbo., 4 g dietary fiber, 3 g protein.

Ingredients

• Ingredients:
• Start to Finish: 20 minutes
• 3 large ripe red tomatoes, cored, seeded, and cut up
• 2 medium cucumbers, seeded and cut up
• 2 medium orange sweet peppers, seeded and cut up
• 1 jalapeño, seeded and cut up
• 1 clove garlic, minced
• 1/3 cup lime juice
• 2 Tbsp. honey
• 2 Tbsp. fresh cilantro leaves
• 11/2 tsp. grated fresh ginger
• 1/4 tsp. sea salt
• Ice cubes
• Lime wedges and green onions

Preparation

Step 1

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.

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.