Gazpacho with Avocado and Cumin Chips

Gazpacho with Avocado and Cumin Chips
Gazpacho with Avocado and Cumin Chips

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1 1/2

    cups bottled Bloody Mary mix (such as Major Peters)

  • 1 1/2

    cups finely diced tomato

  • 1

    cup finely diced yellow bell pepper

  • 3/4

    cup chopped seeded peeled cucumber

  • 3/4

    cup finely diced red onion

  • 2

    tablespoons fresh lime juice

  • 1

    teaspoon red wine vinegar

  • 1

    teaspoon Worcestershire sauce

  • 1/2

    teaspoon freshly ground black pepper

  • 2

    garlic cloves crushed

  • 1

    (5 1/2-ounce) can low-sodium vegetable juice

  • 1

    (5 1/2-ounce) can tomato juice

  • 3/4

    cup diced peeled avocado

  • 3/4

    cup chopped green onions

  • Cumin Chips (recipe follows)

  • CUMIN CHIPS

  • 4

    (6 inch) corn tortillas each cut into 6 wedges

  • Cooking spray

  • 1/2

    teaspoon ground cumin

Directions

Combine the first 12 ingredients in a large nonaluminum bowl. Cover and chill. Serve with avocado, green onions, and Cumin Chips. Serving Size: 1 cup soup, 2 tablespoons avocado, 2 tablespoons green onions, and 4 tortilla chips ____________________ To Make Cumin Chips: Preheat oven to 350º. Place tortilla wedges on a large baking sheet. Lightly coat wedges with cooking spray, and sprinkle with cumin. Bake at 350º for 10 minutes or until chips are lightly browned and crisp. Yield: 2 dozen Serving Size: 4 chips

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