Serves: 6
Total Calories: 469
1. In a blender container, place chicken broth, garlic, lime juice, hot pepper sauce, and half of the tomatoes. Cover and blend until puréed. Pour into a 2-quart pitcher or bowl. Stir in remaining chopped tomato, tomato juice, cucumber, bell pepper, and green onions. Cover and chill until ready to serve.
2. Pour into chilled glasses or small bowls. If mixture is not well chilled, add an ice cube to each serving. If desired, garnish with avocado or lime slices.
This Chilled Gazpacho recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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