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Tex-Mex Gazpacho

Tex-Mex Gazpacho
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Serves 4| Hands-On Time: | Total Time:



  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).
By July, 2010

Nutritional Information

  • Per Serving
  • Calories 221
  • Fat 15g
  • Sat Fat 4g
  • Cholesterol 13mg
  • Sodium 632mg
  • Protein 6g
  • Carbohydrate 19g
  • Sugar 10g
  • Fiber 5g
  • Iron 2mg
  • Calcium 58mg
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware FlatOut Containers
The gazpacho can be refrigerated for up to 3 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.