Citrus Gazpacho With Honey-Lime Cream

Citrus Gazpacho With Honey-Lime Cream
1 jar (26 ounces) refrigerated citrus salad
1 jar (16 ounces) chunky salsa
1 1/2 ups chopped green bell pepper
1 1/2 cups chopped seeded cucumber
2 cups tomato juice
1 cup chicken broth
1 tablespoon olive oil
1/2 cup chopped fresh cilantro
2 limes
1/2-1 cup reduced-fat sour cream
1 tablespoon honey
Place citrus salad in large nonmetal bowl. With fork, break up fruit into small pieces. Add salsa, bell pepper, cucumber, tomato juice, broth and oil. Reserve 2 tablespoons cilantro. Add remaining cilantro to mixture in bowl; stir to mix.
Grate the peel from 1 lime; set aside. Squeeze juice from lime into small bowl. Add to fruit mixture in bowl; mix well. Refrigerate at least 2 hours to blend flavors.
In small bowl, combine sour cream, honey and grated lime peel; mix well. Refrigerate until serving time.
To serve, cut remaining lime into thin slices; quarter each slice. Ladle gazpacho into individual shallow bowls. Top each serving with sour cream mixture. Sprinkle with reserved cilantro. Garnish with quartered lime slices. Store in refrigerator.
Serves four.
Nutrition values per serving: 380 calories, 12 g fat, 61 g carbohydrates, 4 g fiber, 8 g protein, 30 mg cholesterol, 1,570 mg sodium.
Ashley Shepardson, Chicago