Green Gazpacho Soup
- 1 of 3 Mince 1/2 cup green pepper; set aside for garnish. Place remaining pepper in large bowl. Cut cucumber lengthwise in half. With spoon, remove and discard seeds. Coarsely chop cucumber. Mince 1/4 cup cucumber; set aside for garnish. Add remaining cucumber to pepper in large bowl.
- 2 of 3 Cut avocado into chunks. In large bowl, add avocado, tomatoes, cilantro, onion, garlic, lime juice, olive oil, sugar, cumin, salt and cayenne to cucumbers and pepper; toss. In batches, puree vegetable mixture in food processor until smooth. Transfer to another large bowl or 8-cup measuring cup. Stir in 1-1/2 cups cold water; cover and refrigerate 2 hours to allow flavors to blend and soup to chill.
- 3 of 3 Ladle soup into bowls, garnish with additional cilantro leaves, minced green pepper and cucumber. Serve chilled.
Servings Per Recipe: 6
Per Serving: 10 g Fat, total, 18 g carb., 0 mg chol., 2 g sat. fat, 3 g fiber, 606 mg sodium, 3 g pro., 161 kcal cal.