Chunky Southwestern Gazpacho
Bursting with vibrant colors and bold flavors, this Chunky Southwestern Gazpacho is a refreshing twist on the classic chilled soup that’s perfect for hot summer days or light meals year-round. Loaded with garden-fresh ingredients like juicy ripe tomatoes, crisp cucumbers, sweet bell peppers, and a kick of jalapeño, this recipe balances freshness with hearty additions like black beans and sweet corn. Enhanced with zesty lime juice, earthy cumin, and a splash of tomato juice for depth, this no-cook soup is a breeze to prepare in just 25 minutes. Plus, its make-ahead nature allows the flavors to meld beautifully in the fridge, making it an ideal choice for easy entertaining or meal prep. Serve this chilled gazpacho with a sprinkle of fresh cilantro or a lime wedge for a Southwestern-inspired feast that’s wholesome, vegan, and irresistibly satisfying.
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 large cucumber
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 small jalapeño
- 1 small red onion
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans (cooked and rinsed)
- 0.25 cup fresh cilantro
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cloves garlic
- 3 cups tomato juice or vegetable juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the vegetables. Dice the tomatoes, cucumber, red bell pepper, yellow bell pepper, jalapeño, and red onion into small, bite-sized pieces. Ensure uniform chopping for a balanced texture.
If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it first. If using canned corn, drain and rinse well.
Rinse and drain the black beans thoroughly under cold water.
Finely chop the cilantro leaves and set aside.
In a large mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, yellow bell pepper, jalapeño, red onion, corn, and black beans.
Finely mince the garlic cloves and add them to the bowl.
Pour the tomato juice or vegetable juice over the vegetable mixture.
Add the lime juice, olive oil, chili powder, ground cumin, salt, and black pepper. Stir everything together well to combine.
Gently fold in the chopped cilantro for a burst of freshness.
Cover the bowl with plastic wrap or an airtight lid and refrigerate the gazpacho for at least 2 hours to allow the flavors to meld.
Before serving, give the soup a good stir. Adjust seasonings (salt, pepper, lime juice) as needed.
Serve the gazpacho chilled in bowls or glasses, garnished with additional chopped cilantro or a lime wedge if desired.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 67.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6265 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
