Chilled Mexican-Style Salsa Soup

This cold, chunky tomato soup may remind you of gazpacho, but the red pepper gives it a spicier flavor.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 58
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Protein: 2.1g
  • Carbohydrate: 13.5g
  • Cholesterol: 0mg
  • Iron: 1.1mg
  • Sodium: 569mg
  • Calories from fat: 5%
  • Fiber: 3.2g
  • Calcium: 31mg

Ingredients

  • 2 cups grape or cherry tomatoes
  • 1 1/2 cups green bell pepper, cut into 1-inch pieces
  • 1 cup vegetable juice (such as V8)
  • 3/4 cup diced seeded peeled cucumber
  • 1/3 cup chopped red onion
  • 6 tablespoons fresh lime juice (about 3 medium limes)
  • 1/4 cup firmly packed cilantro leaves
  • 2 teaspoons paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red pepper (optional)
  • 1/4 cup low-fat sour cream (optional)

Preparation

  1. Place first 9 ingredients and ground red pepper, if desired, in a blender; process until finely minced. Cover and chill thoroughly. Top each serving with 1 tablespoon sour cream, if desired.
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