Southwestern Gazpacho

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Total Time (minutes)
10
Difficulty
1
Servings
4
Ingredients
6
Total Prep Time: 10 minutes
Calories Per Serving: 140
Nutrients

Nutrition Facts

Serving size 223g

Amount per serving
Calories 140 Calories from fat: 70
% Daily Value*
Fat 8 g 10 %
Saturated 2 g 10 %
Trans 0 g
Cholesterol 10 mg 3 %
Sodium 320 mg 13 %
Potassium 380 mg 11 %
Carbohydrate 15 g 5 %
Fiber 3 g 12 %
Sugars 7 g
Protein 3 g
Vitamin A 90 %
Vitamin C 80 %
Calcium 6 %
Iron 6 %
Vitamin K 35 %
Vitamin B6 10 %
Folate 15 %
Copper 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 pkg. DOLE® Southwest Salad Kit 
  • 2 cups low-sodium vegetable juice 
  • 1/8 cup diced tomatoes 
  • 2 tablespoons diced avocado 
  • 2 tablespoons chopped fresh cilantro
  • Low-fat sour cream as desired
  • Directions

    1. Remove garnishes from salad kit and reserve 1 tablespoon each shredded white cheddar cheese and tortilla strips. Combine remaining cheese, tortilla strips, salad greens and Taco Ranch Dressing from salad kit with vegetable juice in an emulsifier blender or food processor. Cover; blend until chunky.
    2. Divide between 4 serving bowls or 8 shooters. Top soup with avocado, tomato and reserved cheese and tortilla strips. Add swirl of sour cream and chopped cilantro. Serve chilled or room temperature.
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    Southwestern Gazpacho Prep Time:10 minutes Cook time:10 minutes Serves: 4
    Nutrition facts: 140 Calories, 8 grams fat
    Ingredients: 1 pkg. DOLE® Southwest Salad Kit , 2 cups low-sodium vegetable juice , 1/8 cup diced tomatoes , 2 tablespoons diced avocado , 2 tablespoons chopped fresh cilantro, Low-fat sour cream as desired, Directions:Remove garnishes from salad kit and reserve 1 tablespoon each shredded white cheddar cheese and tortilla strips. Combine remaining cheese, tortilla strips, salad greens and Taco Ranch Dressing from salad kit with vegetable juice in an emulsifier blender or food processor. Cover; blend until chunky.Divide between 4 serving bowls or 8 shooters. Top soup with avocado, tomato and reserved cheese and tortilla strips. Add swirl of sour cream and chopped cilantro. Serve chilled or room temperature.