Mexican Gazpacho Soup

Mexican Gazpacho Soup
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 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
  1. Garnish - Chopped cilantro, chopped avocado, whole cooked shrimp, lime slices.
  2. 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.
  3. Transfer to a large bowl and refrigerate for at least two hours.
  4. Top each with what every garnish you select.