No Fat Mexican Gazpacho Food

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

Ingredients

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

Mexican Gazpacho image

This recipe adds a Mexican twist to classic gazpacho. Poblano and jalapeno peppers give it a kick, while still allowing the fresh veggies to shine!

Provided by Sher

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

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

1 large poblano pepper
1 teaspoon olive oil
1 cucumber - peeled, seeded, and diced
½ cup onion, finely diced
2 ½ pounds fresh ripe tomatoes - stemmed, peeled, and seeded
1 jalapeno pepper, stemmed and chopped
3 cloves garlic, smashed
1 lime, juiced
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin

Steps:

Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
Combine cucumber and onion in a bowl. Set aside.
Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 20.7 g, Fat 2.1 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 601.6 mg, Sugar 11.4 g

HEALTHY SPICY GAZPACHO

Healthy Spicy Gazpacho image

Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 7

Number Of Ingredients 9

Ingredients

2 medium tomatoes, chopped
1 small cucumber, chopped
1 small onion, chopped
1/2 green bell pepper, chopped
1 clove garlic, finely chopped
1 tablespoon wine vinegar or lemon juice
1 to 2 dashes red pepper sauce
1/4 teaspoon salt
1 can (24 oz) spicy hot vegetable juice cocktail or tomato juice (3 cups), chilled

Steps:

In large bowl, mix all ingredients.
Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g

LOW-FAT GAZPACHO

Low-Fat Gazpacho image

This soup often appears on my menu when I'm entertaining. It's a real favorite because I can make it ahead.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 can (46 ounces) light and tangy V8 juice
2 large tomatoes, chopped and seeded
1 large cucumber, peeled, seeded and chopped
3 celery ribs, chopped
1 large green pepper, chopped
1/2 cup chopped green onions
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Cover and chill overnight.

Nutrition Facts : Calories 39 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

GAZPACHO

Gazpacho image

This is my gram's recipe for the traditional Spanish "salad soup". Good homegrown tomatoes are a must for this recipe. She also blends it quite fine--not totally puréed, but no large chunks either.

Provided by helowy

Categories Vegetable

Time 30m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

Ingredients

12 very ripe homegrown tomatoes
4 large green peppers
4 large cucumbers
4 bunches scallions
32 ounces tomato juice
6 -8 tablespoons red wine vinegar
pepper, to taste
Tabasco sauce, to taste

Steps:

Core and quarter tomatoes.
Peel cucumbers and cut in chunks.
Seed peppers and cut in chunks.
Combine tomatoes, cucumbers, peppers, and scallions in batches in a blender or food processor. Blend, not until pureed, but until there are no large chunks.
Add tomato juice, vinegar, pepper, and Tabasco sauce.
Chill well.

GAZPACHO

Gazpacho image

Categories Soup/Stew Garlic Onion Tomato No-Cook Vegetarian Cucumber Summer Chill Self

Number Of Ingredients 9

Ingredients

4 medium ripe tomatoes, chopped
4 cloves garlic, peeled and chopped
2 cucumbers, peeled, seeded and chopped
2 tender celery stalks, chopped
1 medium red onion, chopped
1 red bell pepper, cored, seeded and chopped
4 cups tomato juice
1/4 cup red wine (or balsamic) vinegar
1 tbsp extra-virgin olive oil

Steps:

Place all ingredients in a large bowl and toss. In a blender or food processor, mix a few cups at a time until just slightly chunky. Add salt to taste. Serve chilled.