Tex-Mex Gazpacho

Tex-Mex Gazpacho
Photo: Romulo Yanes
Hands On Time:
10 mins
Total Time:
30 mins
4 serves


  • 2 ½ pounds tomatoes, chopped

  • 2 Kirby cucumbers (about 1/2 pound), peeled and chopped

  • 1 red bell pepper, chopped

  • 1 small poblano pepper, chopped

  • ½ small red onion, chopped

  • 3 tablespoons fresh lime juice

  • 2 tablespoons olive oil

  • kosher salt and black pepper

  • cup sour cream

  • ¼ cup pepitas (roasted, hulled pumpkin seeds)

  • cilantro sprigs

  • warm flour tortillas, for serving (optional)


  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).

Nutrition Facts (per serving)

221 Calories
15g Fat
19g Carbs
6g Protein
Nutrition Facts
Calories 221
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 632mg 27%
Total Carbohydrate 19g 7%
Total Sugars 10g
Protein 6g
Calcium 58mg 4%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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