Tex-Mex Gazpacho

tex-mex-gazpacho
Photo by Romulo Yanes
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    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

Ingredients

  1. Check 2 1/2pounds 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 3tablespoons fresh lime juice
  7. Check 2tablespoons olive oil
  8. Check kosher salt and black pepper
  9. Check 1/3cup sour cream
  10. Check 1/4cup 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).