Citrus Gazpacho with Honey-Lime Cream Recipe

Citrus Gazpacho with Honey-Lime Cream Recipe

  • 1 (26 ounce) jar refrigerated citrus salad
  • 1 (16 ounce) jar Old El Paso® Thick 'n Chunky Salsa
  • 1 1/2 cups chopped green bell pepper
  • 1 1/2 cups chopped seeded cucumber
  • 2 cups tomato juice
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh cilantro
  • 2 limes
  • 1/2 cup reduced fat sour cream
  • 1 tablespoon honey
  1. Place citrus salad in large nonmetal bowl. With fork, break up fruit into small pieces. Add salsa, bell pepper, cucumber, tomato juice, broth and oil. Reserve 2 tablespoons cilantro. Add remaining cilantro to mixture in bowl; stir to mix.
  2. Grate the peel from 1 lime; set aside. Squeeze juice from lime into small bowl. Add to fruit mixture in bowl; mix well. Refrigerate at least 2 hours to blend flavors.
  3. In small bowl, combine sour cream, honey and grated lime peel; mix well. Refrigerate until serving time.
  4. To serve, cut remaining lime into thin slices; quarter each slice. Ladle gazpacho into individual shallow bowls. Top each serving with sour cream mixture. Sprinkle with reserved cilantro. Garnish with quartered lime slices. Store in refrigerator.
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