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Mexican Gazpacho

Submitted by: farmkat on June 9, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Mexican Gazpacho

This is a great warm weather soup. No cooking! Can easily be made into a full vegetarian or raw dish.

Adapted from “Weight Watchers Annual Recipes 2007”

Difficulty: Easy

Servings: 8

Prep Time: 20 minutes   Cook Time: none  


2 cups Cucumber, peeled, seeded and diced (1 large)
1 cup Red Onion, finely diced (1 medium)
3 (14.5-ounce) cans Diced Tomatoes, undrained (or you can peel and seed 5 lbs. fresh tomatoes)
2 (4.5-ounce) cans Chopped Green Chilies, undrained
1/3 cup Fresh Lime Juice (about 5 limes)
3 Avocados, peeled and diced
1/2 cup Fresh Cilantro, finely chopped (about 1 bunch)
2 cups Chicken Broth (or vegetable)
1/8 teaspoon Salt


1. Combine all ingredients. Chill at least 2 hours.

2. Maybe add some garlic, cumin, and/or Tabasco to taste. I haven’t done this, but I plan on trying it this summer.

Categories: Other Soups & Stews, Other Special Diets, Soups & Stews, Special Diets, Vegetarian


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