Tex-Mex Gazpacho Recipe

Name: Tex-Mex Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 jalapenos; 1 c. fresh corn kernels (from 1 ear); 1/2 c. fresh cilantro; 4 tbsp. fresh lime juice; Kosher salt and pepper; 2 lb. tomatoes; 1 seedless cucumber; 1 red bell pepper; 1/2 small sweet onion; 2 tbsp. olive oil; Warmed flour tortillas

Servings: persons

2 jalapenos
1 c. fresh corn kernels (from 1 ear)
1/2 c. fresh cilantro
4 tbsp. fresh lime juice
Kosher salt and pepper
2 lb. tomatoes
1 seedless cucumber
1 red bell pepper
1/2 small sweet onion
2 tbsp. olive oil
Warmed flour tortillas

1
Finely chop 1 jalapeno.
2
In a medium bowl, combine the jalapeno, corn, cilantro, 1 Tbsp lime juice and 1/4 tsp each salt and pepper; set aside.
3
Roughly chop the remaining jalapeno.
4
Working in batches, puree the jalapeno, tomatoes, cucumber, bell pepper and onion, transferring the pureed mixture to a large bowl.
5
Stir in the oil, remaining 3 Tbsp lime juice, 3/4 tsp salt and 1/4 tsp pepper.
6
Top with the corn relish and serve with tortillas, if desired.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 jalapenos, 1 c. fresh corn kernels (from 1 ear), 1/2 c. fresh cilantro, 4 tbsp. fresh lime juice, and more.

Yes, Tex-Mex Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Gazpacho

How did you like this recipe?

Frequently Asked Questions