Tex-Mex Gazpacho

tex-mex-gazpacho
Photo by Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 221 calories
    • Fat 15 g
    • Sat Fat 4 g
    • Cholesterol 13 mg
    • Sodium 632 mg
    • Protein 6 g
    • Carbohydrate 19 g
    • Sugar 10 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 58 mg

In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.

Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.

Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).

Ingredients

  1. Check 2 1/2 pounds tomatoes, chopped
  2. Check 2 Kirby cucumbers (about 1/2 pound), peeled and chopped
  3. Check 1 red bell pepper, chopped
  4. Check 1 small poblano pepper, chopped
  5. Check 1/2 small red onion, chopped
  6. Check 3 tablespoons fresh lime juice
  7. Check 2 tablespoons olive oil
  8. Check kosher salt and black pepper
  9. Check 1/3 cup sour cream
  10. Check 1/4 cup pepitas (roasted, hulled pumpkin seeds)
  11. Check cilantro sprigs
  12. Check warm flour tortillas, for serving (optional)

Directions

  1. In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.
  2. Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.
  3. Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).