Mexican Gazpacho

1 Review
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Oxmoor House
Prep Time
15 Mins
Other Time
2 Hours
Yield
6 servings (serving size: 1 1/2 cups)
Lorrie Corvin
October 2006
RECIPE BY 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.

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

Nutritional Information

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

How to Make It

Combine all ingredients. Chill at least 2 hours.

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