Options

Format:
Include:
PRINT
Oxmoor House Photo by: Oxmoor House

Mexican Gazpacho

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.

Oxmoor House OCTOBER 2006

  • Yield: 6 servings (serving size: 1 1/2 cups)
  • Prep time:15 Minutes
  • Other:2 Hours

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.

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
advertisement

Go to full version of

Mexican Gazpacho recipe

advertisement