Rating: 3.5 stars
151 Ratings
  • 5 star values: 53
  • 4 star values: 15
  • 3 star values: 29
  • 2 star values: 41
  • 1 star values: 13
Kate Merker

Gallery

Credit: Romulo Yanes

Recipe Summary test

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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).

Nutrition Facts

221 calories; fat 15g; saturated fat 4g; cholesterol 13mg; sodium 632mg; protein 6g; carbohydrates 19g; sugars 10g; fiber 5g; iron 2mg; calcium 58mg.
Advertisement