Smoky Gazpacho

Smoky Gazpacho
Makes:
4
Prep Time:
20
minutes
Total Time:
140
minutes
Dairy FreeVegetarian
Fresh and vibrant flavors make this chilled vegetable soup a refreshing and colorful addition to your menu plans. The roasted red peppers adds luscious smoky flavor to this classic recipe.

Ingredients:

  • 1 1/4 cups hot water
  • 2 tablespoons MAGGI Granulated Chicken or Beef Ribs Flavor Bouillon
  • 1 cucumber, peeled, seeded and coarsely chopped
  • 6 roma tomatoes, quartered
  • 3/4 cup roasted red peppers, drained
  • 1/4 cup packed cilantro
  • 1/4 cup olive oil
  • 1 canned chipotle chile, seeded plus 1 teaspoon adobo sauce
  • 2 tablespoons lime juice
  • 2 large green onions, finely chopped
  • 1/2 avocado, pitted, peeled and finely chopped
  • 1/2 cup finely chopped tomatoes
  • 1/4 cup finely chopped red bell pepper

Directions:

COMBINE water and bouillon in small bowl. Stir until bouillon is dissolved. Place about half bouillon mixture and cucumber in blender; cover. Blend until smooth. Pour into large bowl. Place remaining bouillon mixture, tomatoes, red peppers, cilantro, oil, chile, adobo sauce and lime juice in blender; cover. Blend until smooth. Pour into large bowl with cucumber mixture; stir to combine. Cover; refrigerate for at least 2 hours and up to 6 hours before serving.

COMBINE green onions, avocado, tomatoes and bell pepper in medium bowl. Divide soup among bowls; top with vegetable mixture.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Smoky Gazpacho

    Ingredients

    • 1 1/4 cups hot water
    • 2 tablespoons MAGGI Granulated Chicken or Beef Ribs Flavor Bouillon
    • 1 cucumber, peeled, seeded and coarsely chopped
    • 6 roma tomatoes, quartered
    • 3/4 cup roasted red peppers, drained
    • 1/4 cup packed cilantro
    • 1/4 cup olive oil
    • 1 canned chipotle chile, seeded plus 1 teaspoon adobo sauce
    • 2 tablespoons lime juice
    • 2 large green onions, finely chopped
    • 1/2 avocado, pitted, peeled and finely chopped
    • 1/2 cup finely chopped tomatoes
    • 1/4 cup finely chopped red bell pepper

     

    Directions

    COMBINE water and bouillon in small bowl. Stir until bouillon is dissolved. Place about half bouillon mixture and cucumber in blender; cover. Blend until smooth. Pour into large bowl. Place remaining bouillon mixture, tomatoes, red peppers, cilantro, oil, chile, adobo sauce and lime juice in blender; cover. Blend until smooth. Pour into large bowl with cucumber mixture; stir to combine. Cover; refrigerate for at least 2 hours and up to 6 hours before serving.

    COMBINE green onions, avocado, tomatoes and bell pepper in medium bowl. Divide soup among bowls; top with vegetable mixture.

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