Mexican Gazpacho Cold Soup Recipes

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LIGHT AND FRESH MEXICAN GAZPACHO



Light and Fresh Mexican Gazpacho image

I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.

Provided by Kara Adkins

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 7h

Yield 10

Number Of Ingredients 16

4 stalks celery, diced
3 red bell peppers, diced
3 yellow bell peppers, diced
2 cucumbers, chopped
4 small avocados - peeled, pitted, and diced
1 bunch fresh cilantro, chopped
1 bunch green onions, diced
½ red onion, diced
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
2 (32 ounce) bottles tomato and clam juice cocktail
1 (12 ounce) bottle hot pepper sauce (such as Cholula®)
⅓ cup red wine vinegar
⅓ cup lemon juice
3 cloves garlic, minced, or more to taste
1 tablespoon garlic powder
salt and ground black pepper to taste

Steps:

  • Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 44.7 g, Fat 10.5 g, Fiber 9.1 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 1966.5 mg, Sugar 16 g

MEXICAN GAZPACHO (COLD SOUP)



Mexican Gazpacho (Cold soup) image

A nice spicy and cool Mexican soup

Categories     Appetizers / Soups / Salads     Mexican     Mexican Appetizers / Soups / Salads     Vegetarian     Vegetarian Appetizers / Soups / Salads     Dinner     Appetizers / Soups / Salads Dinner

Yield 10

Number Of Ingredients 10

1 - 64oz can of Tomato Soup
4 - 12oz cans of sweet yellow corn
2 - whole cucumbers diced with or without peel
1 - whole avocado
1 - whole medium sweet white onion chopped
3 - small fresh roma tomatoes chopped
1 - bunch of cilantro finely chopped (about 5 tbsp)
1 - cup of lime juice (fresh or bottled)
3 tbsp cayenne pepper (or to taste)
3 tbsp cumin powder (or to taste)

Steps:

  • Dice cucumbers, onion, tomatoes and avocado. Finely chop the cilantro. Mix all ingredients in a large dish and refrigerate for an hour or until cold. I usually add the avocado in last as it tends to get too mushy if it's sitting in the soup for so long. Serve chilled.
  • I also like to make a huge amount of the soup and freeze it. So if you do that, you want to leave the cucumbers, avocado and cilantro as your FRESH ingredients.
  • This is a great light soup to have at the end of the day if you're trying to watch your calorie intake later in the day.

Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories

MEXICAN GAZPACHO SOUP RECIPE



Mexican Gazpacho Soup Recipe image

This colorful, tasty cold soup is chockful of healthy ingredients, making it a perfect dish for those who are watching their weight and trying to eat better.

Provided by Miriam Hahn,Tasting Table Staff

Categories     main course

Time 15m

Number Of Ingredients 14

6 Roma tomatoes, seeded and diced
¼ cup red onion, diced
1 English cucumber, diced
1 orange bell pepper, diced
1 jalapeño, diced
1 garlic clove, minced
½ cup cilantro, chopped + more for topping
1 lime, zested and juice
1 tablespoon Worcestershire sauce
1/4 cup apple cider vinegar
4 cups tomato juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Tabasco sauce

Steps:

  • In a large bowl, combine the tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and cilantro.
  • Then add the lime zest and juice, Worcestershire, vinegar, tomato juice, salt, pepper, and Tabasco. Mix well.
  • Cover and chill for at least 30 minutes.
  • Once the soup is chilled, top with more cilantro if desired and serve.

Nutrition Facts : Calories 66 calories, Carbohydrate 14 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 1 g fat, Fiber 3 g fiber, Protein 3 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 768 mg, Sugar 8 g, TransFat 0 g

COLD GAZPACHO SOUP



Cold Gazpacho Soup image

Dinner ready in 15 minutes! Enjoy this easy gazpacho soup made with vegetables - a perfect meatless meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 11

1 cup tomato juice
2 tablespoons red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
Dash of Worcestershire sauce
2 medium tomatoes, chopped (1 1/2 cups)
1/2 cucumber, peeled and chopped (3/4 cup)
1/2 green bell pepper, chopped (1/2 cup)
2 tablespoons chopped onion
1 clove garlic, finely chopped
Chopped cilantro, if desired

Steps:

  • Place all ingredients except cilantro in blender. Cover and blend at medium-high speed until blended but still chunky, stopping blender occasionally to scrape sides.
  • Pour into bowls; top with cilantro.

Nutrition Facts : Calories 75, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg

SHRIMP GAZPACHO



Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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