Appetizers / Soups / Salads

Mexican Gazpacho (Cold soup) is for Dinner.

Mexican Gazpacho (Cold soup) takes 10 minutes to prepare.

Mexican Gazpacho (Cold soup) takes 10 minutes to cook.

Mexican Gazpacho (Cold soup) makes 10 servings.

The ingredients for Mexican Gazpacho (Cold soup) are:

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)

Here is how you make Mexican Gazpacho (Cold soup):

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.

The nutritional information for Mexican Gazpacho (Cold soup) is:

• 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

Mexican Gazpacho (Cold soup) is Mexican cuisine.

The dietary needs meet for Mexican Gazpacho (Cold soup) is Vegetarian