Yellow Tomato and Cucumber Gazpacho with Chili-Lime Chips Recipe - Forks Over Knives

Ingredients

• 1 tablespoon lime juice
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• 4 corn tortillas, each cut into 6 wedges
• 1 large cucumber, peeled, seeded, and coarsely chopped
• 2 lb. yellow slicing tomatoes, cored and cut into wedges
• 1 yellow bell pepper, cut into wedges
• ½ of a white onion, coarsely chopped
• 1 cup low-sodium vegetable broth
• ½ cup chopped fresh cilantro
• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh oregano
• ¼ cup matchstick-cut radishes
• 1 fresh jalapeño chile, thinly sliced (optional)