Mexican Gazpacho (Cold soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 - 64oz can of Tomato Soup4 - 12oz cans of sweet yellow corn2 - whole cucumbers diced with or without peel1 - whole avocado1 - whole medium sweet white onion chopped3 - small fresh roma tomatoes chopped1 - 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)
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.
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.
Nutritional Info Amount Per Serving
- Calories: 175.1
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 206.6 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 5.7 g
- Protein: 5.2 g
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