Tex-Mex Gazpacho

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READY IN: 15mins
Recipe by Linda N

I'm always looking for good recipes that are low cal or low carb. This one fits the bill and is a great recipe to use in the summer when you want something cool to eat and to take advantage of all the great produce available. The best thing about it is no cooking necessary. This recipe came from Real Simple Magazine. It reminds me of salsa in a soup format.

Ingredients Nutrition

Directions

  1. In a blender or food processor, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, onion, and cilantro transferring the mixture to a bowl as you work.
  2. Stir in the lime juice, olive oil, salt, and pepper and refrigerate until chilled, at least 15 - 20 minutes.
  3. Divide among serving bowls and top with sour cream and pepitas (toasted, salted pumpkin seeds) if desired. Serve with warm tortillas if desired.

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