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Try out this gazpacho for traditional chilled soup! 



  • 2 small tomatoes, quarteredGazpacho in a glass garnished with cilantro.
  • 1-1/2 cups low sodium tomato/vegetable juice, chilled
  • 1/4 cup minced fresh cilantro leaves
  • 1 small garlic clove, chopped
  • 1/4 cup chopped, seeded cucumber
  • 2 tablespoons chopped red onion
  • 1 tablespoon jalapeño pepper (or to taste), chopped
  • 1/4 tsp. ground cumin
  • 2 tablespoons fresh lime juice


  1. Freeze tomatoes in a plastic bag until hard, about 3 to 4 hours. Frozen tomatoes will keep up to one week.
  2. Place frozen tomatoes, juice, cilantro, garlic, cucumber, red onion, jalapeño, cumin and lime juice in a blender. Purée until well blended and almost smooth. Serve immediately.

Yield: 2 servings


Nutrition Facts  
Servings Per Recipe: 2  
Amounts Per Serving  
Calories: 80  
  % Daily Value
Total Fat: 1 g 1%
Saturated Fat: Trace Amounts 0%
Cholesterol: 0 mg 0%
Sodium: 54 mg 2%
Carbohydrate: 9 g 3%
Dietary Fiber: 4 g 15%
Protein: 3 g 6%
Vitamin A 31%
Vitamin C 117%
Folacin 6%
Calcium 5%
Iron  11%
Potassium 23%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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