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Ingredients
Cool off with a tangy gazpacho, infused with Florida grapefruit and cucumber for a refreshing, chilled soup.
- 2 whole red Florida Grapefruit, peeled and chopped
- 1 cup diced hot house or English cucumber
- 1 cup chopped grape tomatoes
- ½ cup sliced green onions
- ½ cup diced red bell pepper
- ½ cup diced yellow bell pepper
- 1½ cups tomato juice
- 1 cup 100% Florida Grapefruit Juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chili powder
- ½ to 1 teaspoon hot pepper sauce
- ½ teaspoon coarse salt
- ½ teaspoon black pepper
- Fresh grapefruit segments for garnish, optional
- ½ avocado, peeled and chopped for garnish, optional
- Cilantro sprigs for garnish, optional
Instructions
- In large bowl, combine all ingredients except avocado; stir gently to combine. Cover and chill until very cold. Serve in chilled bowls; garnish with grapefruit segments, avocado and cilantro, if desired.
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