Mexican Gazpacho

This recipe adds a Mexican twist to classic gazpacho. Poblano and jalapeno peppers give it a kick, while still allowing the fresh veggies to shine!

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
40 mins
Total Time:
1 hr 5 mins
4 servings


  • 1 large poblano pepper

  • 1 teaspoon olive oil

  • 1 cucumber - peeled, seeded, and diced

  • ½ cup onion, finely diced

  • 2 ½ pounds fresh ripe tomatoes - stemmed, peeled, and seeded

  • 1 jalapeno pepper, stemmed and chopped

  • 3 cloves garlic, smashed

  • 1 lime, juiced

  • 1 teaspoon white sugar

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon ground cumin


  1. Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.

  2. Combine cucumber and onion in a bowl. Set aside.

  3. Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.

  4. Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

Nutrition Facts (per serving)

101 Calories
2g Fat
21g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 101
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 602mg 26%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 20%
Total Sugars 11g
Protein 4g
Vitamin C 62mg 312%
Calcium 61mg 5%
Iron 2mg 8%
Potassium 896mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love