Icy Gazpacho with Fresh Lime Recipe

Looking for an easy Icy Gazpacho with Fresh Lime recipe? Learn how to make Icy Gazpacho with Fresh Lime using healthy ingredients.


Submitted by jdhaller

Makes 4 servings



The southern region of Spain is the birthplace of this refreshing summer favorite. The sweetness of plump ripened tomatoes mingles with the fresh flavors of garden vegetables, cilantro and a hint of balsamic vinegar. Toss four ounces cooked shrimp in each serving, add a salad and you have lunch. Yield: 1 quarts; 4 (1-cup) servings

Recipe Ingredients for Icy Gazpacho with Fresh Lime

1 large red bell pepper
2 large tomatoes or 6 plum tomatoes (about 1 pound)
1 large cucumber, peeled, halved lengthwise, seeded
1/2 medium yellow onion
1 cup tomato juice
1/2 cup chopped fresh cilantro, without stems
1/4 cup balsamic vinegar
2 tablespoons fresh lime juice
1 Salt and pepper to taste

Recipe Directions for Icy Gazpacho with Fresh Lime

  1. Roast the whole red pepper under a broiler or over a gas flame, turning occasionally, until the skin blisters and chars all over. Place in a bowl, cover with a lid, and allow it to steam to loosen the skin, or place in a paper bag until it is just cool enough to handle.. Carefully peel away the skin and remove the seeds. Cut the pepper into medium dice and set aside.

  2. Cut half of the tomatoes, half of the cucumber, and half of the onion into 1-inch pieces and transfer to the bowl of a food processor or a blender jar. Add the roasted bell pepper and process to a puree. Transfer mixture to a medium mixing bowl. Add tomato juice, cilantro, and vinegar. Seed the remaining tomato. Cut remaining tomato, cucumber, and onion into medium dice and add to the soup.

  3. Refrigerate until chilled. Add lime juice before serving and season with salt and pepper. Serve well chilled. For a less chunky gazpacho, thin with additional tomato juice.

  4. FACTOID:

  5. Tomato Factoid: Juicing tomatoes that haven't been cooked results in separation of the juice due to an enzyme that is activated when tomatoes are cut or crushed. Cooking the tomatoes first inactivates the enzyme, and the juiced tomatoes won't separate.

Categories

Main Dish

Nutrition Facts
Serving Size 306.5g
Amount Per Serving
Calories
62
Calories from Fat
4
% Daily Value*
Total Fat
0.4g
1%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
173mg
7%
Potassium
603mg
17%
Total Carbohydrates
13.5g
5%
Dietary Fiber
2.9g
12%
Sugars
8.3g
Protein
2.4g
Vitamin A 51% Vitamin C 135%
Calcium 4% Iron 6%
* 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
95% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • Very high in potassium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Very high in sugar
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