Gazpacho and Cumin Chips

This week is soup week! I've decided to attempt new and exciting flavors under the guise of soups this week. Today I made Gazpacho. Gazpacho is a cold Spanish tomato based soup and also includes a variety of other uncooked vegetables. This soup is very tasty. It kind of reminds me of a soupy version of homemade salsa - I was in heaven. However, Nick was not too thrilled. I guess I should attach a disclaimer to this soup. Are you ready for it?? Well, those who are not huge fans of uncooked onions should beware! While I am not a huge fan of large chunks of uncooked onion, this soup requires a very fine diced onion, which was perfectly fine for me!

Yield: 6 servings [1 cup of soup, 4 tortilla chips and 2 tablespoons avocado]
Here are the ingredients you will need:
  • 1 1/2 cups bottled Bloody Mary Mix
  • 1 1/2 cups finely diced tomato
  • 1 cup finely diced yellow bell pepper 
  • 3/4 cup cucumber, seeded, peeled and chopped
  • 3/4 cup finely diced red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, crushed and finely diced
  • 1 (5.5 ounce) can spicy vegetable juice
    • if you do not want the hint of spice, just use regular vegetable juice
  • dash or two of cayenne pepper
  • 1 (5.5 ounce) can tomato juice
  • 3/4 cup peeled and diced avocado 
Get ready for these difficult directions:
  • Combine the first 13 ingredients in a large [non aluminum]  bowl
  • Cover and chill [I had some time and chilled it for several hours]
  • Serve with avocado 
So I knew Nick may not be a huge fan of this soup and I thought I should pair something with it, which is what I did. I found a great and [another] easy recipe for cumin chips. Cumin happens to be one of my favorite seasonings, so I could not pass it up! 
Here is what you need to do:
  • Preheat 350 degrees F
  • cut 6 (6 inch) corn tortillas, each cut into 8 wedges
  • Lightly coat both the baking sheet and the wedges with cooking spray
  • Then sprinkle with cumin and bake for 10 to 12 minutes or until the chips are lightly browned and crisp
adapted from Cooking Light
These are really great little chips. This whole meal is very healthy, which is an added benefit! The nutritional value is noted below, so you can see how awesome this soup is both in taste and  low calories. I hope you all give this a try; I really liked it! 
Until next time, 
Happy Cooking!
Nutritional Value:
[for 1 cup soup, 2 tablespoons avocado and 4 tortilla chips]
Calories: 129
Fat: 3.8 g
Protein: 3 g
Carbohydrate: 22.8 g
Fiber: 3.5 g
Sodium: 571 mg