My girlfriend made me this to go along with the Cilantro-Lime Chicken with Avocado Salsa. It's a very fresh dish and looks amazing. It definitely warms you up and makes you feel like it summer, instead of the freezing winter! Although I ate it as a soup, it would go great with some chips.
Mexican Gazpacho
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
More From Oxmoor House
Recipe Time
Prep Time:
Other:
2 Hours
Nutritional Information
Amount per serving
- Calories: 89
- Calories from fat: 31%
- Fat: 3.1g
- Saturated fat: 0.5g
- Protein: 3.2g
- Carbohydrate: 14.6g
- Fiber: 4.5g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 585mg
- Calcium: 51mg
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.
Mexican Gazpacho Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining, No-Cook, Portable/Picnic, Quick/Easy
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Oxmoor House
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