Mexican Gazpacho

Mexican Gazpacho Recipe
Oxmoor House
This chilled no-cook soup is ideal for a summer menu. Make this ahead and serve it with baked tortilla chips and a fresh lime margarita.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 2 Hours

Nutritional Information

Calories 89
Caloriesfromfat 31 %
Fat 3.1 g
Satfat 0.5 g
Protein 3.2 g
Carbohydrate 14.6 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 585 mg
Calcium 51 mg

Ingredients

1 cup peeled, seeded, and diced cucumber (about 1 medium)
1 cup finely diced red onion (about 1 medium)
2 (14.5-ounce) cans diced tomatoes, undrained
2 (4.5-ounce) cans chopped green chiles, undrained
1/3 cup fresh lime juice (about 5 limes)
3/4 cup peeled diced avocado (about 1 medium)
1/2 cup finely chopped fresh cilantro (about 1 bunch)
2 cups fat-free, less-sodium chicken broth
1/8 teaspoon salt

Preparation

1. Combine all ingredients. Chill at least 2 hours.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note