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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Gazpacho

Source: dLife

Chilled spicy tomato, cucumber, and pepper soup.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	44.1

Total Carbs	9.3 g

Dietary Fiber	2.8 g

Sugars	5.1 g

Total Fat	0.3 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	415.3 mg

Protein	2.3 g

Sodium	185.0 mg

Dietary Exchanges 0.3 Fat, 1.6 Vegetables, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.25
1 1/4 each medium cucumber 4.0
4 oz chopped green bell peppers 2.0
2 tbsp fresh chopped onion 1.0
1 tbsp sliced jalapeno pepper 1.0
1 tbsp distilled white vinegar 0.5
0 1/2 tsp sugar 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp oregano leaves 0.25
0 1/4 tsp hot pepper sauce 1.0
1 each medium garlic cloves 14.5
14 1/2 oz whole canned unsalted tomatoes 0.75
0 3/4 cup cold water

Directions

Peel, seed and chop cucumber. Set aside 1/4 cup.
Seed and chop green and jalapeño peppers. Chop onions.
In food processor or blender, purée 1 cup cucumber, green pepper, onion, jalapeño pepper, vinegar, sugar, salt, oregano, hot sauce, garlic, and tomatoes with liquid until smooth.
Spoon mixture into a large bowl and mix in water. Cover and refrigerate for at least 1 hour. Garnish with remaining cucumber.