No-Fat Mexican Gazpacho

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

Ingredients Nutrition

Directions

  1. Place 1 cup cucumber and next 10 ingredients (through tomatoes) in blender or food processor and puree (leave some chunks). Pour into bowl.
  2. Stir in tomato juice. Cover and chill.
  3. Serve topped with diced cucumber.

Reviews

(3)
Most Helpful

I made this recipe this weekend - it's so hot outside & this sounded so cool & refreshing. I substituted a few ingredients (V8 instead of plain tomato juice, left out the jalapenos & used a few extra dashes of hot sauce, and used cider vinegar) - but it still came out absolutely delicious! oooh-yum! I will make this again-thanks for posting, Dancer^! -M :)

Mary Scheffert July 01, 2002

I went to San Antonio, TX in June and was craving Gazpacho. This recipe hit the spot! It was easy and tasty. I substitued harissa for the jalapenos.

cubbief1 April 19, 2006

I used red bell pepper and hot pepper sauce recipe # 128897, skipped the can tomatoes and juice used only fresh! This is so easy, healthy no cook, and taste great! what more can you ask for!

Rita~ September 29, 2005

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