Mexican Gazpacho Soup

Mexican Gazpacho Soup

Prep Time30 minutes
Total Time30 minutes
Course: Entree
Cuisine: Mexican
Servings: 6


  • 2 Medium cucumbers peeled, seeded and coarsely chopped (English variety has less seeds)
  • ½ Green pepper corded and shopped
  • ¼ cup of Red Onion coarsely chopped
  • 4 Whole tomatoes chopped (Roma)
  • 1 Cup vegetable juice such as V-8
  • ¼ cup chopped Cilantro leaves
  • 1 clove of garlic chopped
  • Juice of 2 limes
  • 1 Teaspoon kosher salt
  • ¼ cup extra virgin olive oil


  • Garnish - Chopped cilantro, chopped avocado, whole cooked shrimp, lime slices.
  • Place the first ten ingredients in a food processor and pulse on and off until chunky not pureed. If too thick add a little water or more vegetable juice.
  • Transfer to a large bowl and refrigerate for at least two hours.
  • Top each with what every garnish you select.