Mexican Gazpacho (Cold soup)

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Nutritional Info

Servings Per Recipe: 10
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

View full nutritional breakdown of Mexican Gazpacho (Cold soup) calories by ingredient

Introduction

A nice spicy and cool Mexican soup A nice spicy and cool Mexican soup

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 10

Ingredients

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)

Directions

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.