Tex-Mex Gazpacho

Tex-Mex Gazpacho
Romulo Yanes
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

2 1/2
pounds
tomatoes, chopped
2
Kirby cucumbers (about 1/2 pound), peeled and chopped
1
red bell pepper, chopped
1
small poblano pepper, chopped
1/2
small red onion, chopped
3
tablespoons
fresh lime juice
2
tablespoons
olive oil
kosher salt and black pepper
1/3
cup
sour cream
1/4
cup
pepitas (roasted, hulled pumpkin seeds)
cilantro sprigs
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).
Kate Merker
July 2010

Nutritional Information

  • Per Serving
  • Calories 221
  • 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
What does this mean? See Nutrition 101.

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