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Desert Gazpacho Recipe

Looking for an easy Desert Gazpacho recipe? Learn how to make Desert Gazpacho using healthy ingredients.


Submitted by jgreenman

Makes 8 servings



Something cool for a Hot Summer Day

Recipe Ingredients for Desert Gazpacho

4 large beefsteak tomatoes, cut into large pieces
2 cucumbers, peeled and cut in large chunks
1 red bell pepper, cored and cut into large chunks
1/4 jalapeno pepper (or to taste)
2 cloves garlic (or to taste)
1 tbsp. olive oil (optional)
4 tbsp lemon juice
1 1/2 tsp. cumin
1 tsp. oregano, dry
2 tsp. salt
5 Roma tomatoes, small diced
4 stalks celery, small diced
2 cucumbers, peeled and diced
1 red bell pepper, small diced
1 avocados, small diced
8 green onions, thinly sliced or 1/4 to 1/2 cup red onion, finely diced
1 medium zucchini, small diced
1/2 cup fresh parsley or cilantro leaves, minced (reserve some for garnish)
1 cup corn, fresh cut kernels or sweet white frozen corn, thawed

Recipe Directions for Desert Gazpacho

  1. 1. In a high-speed blender, add the following and blend until smooth:

  2. 4 large beefsteak tomatoes, cut into large pieces

  3. 2 cucumbers, peeled and cut in large chunks

  4. 1 red bell pepper, cored and cut into large chunks

  5. 1 small jalapeño pepper (or to taste)

  6. 1 to 2 cloves garlic (or to taste)

  7. 2. Add the following to blender with soup base and process on LOW to mix.

  8. 3 Tbsp. olive oil (optional)

  9. 2 lemons, juiced

  10. 1 to 2 tsp. cumin

  11. 1 tsp. ground oregano

  12. 2 tsp. RealSalt®

  13. 3. Pour soup base into a large bowl; add the following vegetables, as desired, stirring to mix.

  14. 4 to 5 Roma tomatoes, small diced

  15. 2 to 4 stalks celery, small diced

  16. 1 to 2 cucumbers, peeled and diced

  17. 1 red bell pepper, small diced

  18. 1 to 2 avocados, small diced

  19. 8 green onions, thinly sliced or ¼ to ½ cup red onion, finely diced

  20. 1 medium zucchini, small diced

  21. ¼ to ½ cup fresh parsley or cilantro leaves, minced (reserve some for garnish)

  22. 1 cup fresh cut corn kernels or sweet white frozen corn, thawed

  23. 4. Cover and refrigerate soup until chilled, about one hour.

  24. 5. Taste and adjust seasonings. Dilute with 1 to 2 cups water, if needed. (I don't add the water, as it dilutes the flavors too much for my liking, but up to 4 cups of water can be added if the flavors are too strong.)

  25. 5. Serve cold, garnished with minced parsley or cilantro on top.

  26. NOTES:

  27. --The quantitites vary so you can adjust the soup to your liking. Start with the lesser amount of seasonings and vegetables and adjust as you like.

  28. --Since jalapenos vary in heat, taste a small piece first. If it is mild, add the whole jalapeno. If it is firey hot, use just a small piece.

Categories

Soup

Nutrition Facts
Serving Size 456.8g
Amount Per Serving
Calories
149
Calories from Fat
58
% Daily Value*
Total Fat
6.4g
10%
Saturated Fat
0.9g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
613mg
26%
Potassium
1028mg
29%
Total Carbohydrates
23.2g
8%
Dietary Fiber
6.6g
26%
Sugars
10.1g
Protein
4.7g
Vitamin A 63% Vitamin C 170%
Calcium 8% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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