Gazpacho with Avocado and Cumin Chips
By Lv2Cook
Rate this recipe
0/5
(0 Votes)
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
Details
Servings 2
Preparation
Step 1
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
You'll also love
- Smothered Squash and Pinto Beans 0/5 (0 Votes)
- Strawberry Waffles with Buttered... 0/5 (0 Votes)
- Sautéed Tilapia with... 0/5 (0 Votes)
- Seared Tuna with Wasabi-Avocado... 0/5 (0 Votes)
Review this recipe