No Fat Mexican Gazpacho
Bright, refreshing, and completely guilt-free, this No Fat Mexican Gazpacho is a zesty twist on the classic chilled soup that’s perfect for hot summer days. Packed with vibrant Roma tomatoes, crisp cucumber, and a colorful medley of bell peppers, this recipe delivers wholesome, nutrient-dense freshness in every spoonful. Flavored with a tantalizing blend of lime juice, cilantro, cumin, and chili powder, it embodies the bold, spicy essence of Mexican cuisine. With no added oils and less than 20 minutes of prep time, this low-calorie, low-sodium gazpacho is a healthy, vegan-friendly dish that’s as easy to make as it is to devour. Serve it chilled with a garnish of cilantro or a lime wedge for a crowd-pleasing appetizer or light lunch that’s both vibrant and flavorful.
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Recipe Information
Ingredients
- 6 medium Roma tomatoes
- 1 large Cucumber
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Jalapeño
- 1 small Red onion
- 1 large Garlic clove
- 1 small bunch Fresh cilantro
- 3 tablespoons Lime juice
- 3 cups Tomato juice (low sodium preferred)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse all vegetables under cold water to remove any dirt or debris.
Core and roughly chop the Roma tomatoes. Set aside.
Peel and dice the cucumber into large chunks.
Seed the red and green bell peppers, and roughly chop them into pieces.
Remove the stem and seeds from the jalapeño. Chop into smaller pieces (use gloves if sensitive to spice).
Peel and roughly chop the red onion and garlic clove.
Place half of the tomatoes, cucumber, bell peppers, jalapeño, red onion, and garlic into a blender or food processor.
Add the cilantro leaves, lime juice, tomato juice, cumin, chili powder, salt, and black pepper.
Blend the ingredients until smooth. If desired, adjust the consistency by adding more tomato juice.
Transfer the blended gazpacho to a large mixing bowl or pitcher.
Take the remaining half of the vegetables and chop them finely to create small, bite-sized pieces. Stir these into the blended mixture to add texture.
Taste the gazpacho and adjust the seasoning, adding more salt, lime juice, or chili powder as needed.
Chill the gazpacho in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve cold, garnished with additional chopped cilantro or a lime wedge if desired.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 51.1 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4316 mg | 92% | |
*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.
