No-Fat Mexican Gazpacho
260 mins (prep 20, cooking 240)
12 ingredients
4 servings
I made this recipe this weekend - it's so hot outside & this sounded so cool & refreshing. I substituted a few ingredients (V8 instead of plain tomato juice, left out the jalapenos & used a few extra dashes of hot sauce, and used cider vinegar) - but it still came out absolutely delicious! oooh-yum! I will make this again-thanks for posting, Dancer^! -M :)

Categories:  technique , seasonal , 3-steps-or-less , north-american , mexican , no-cook , soups-&-stews , appetizer , spring , time-to-make , vegan , served-cold , weeknight , easy , presentation , summer , vegetarian , vegetable ,
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Serving Size (235.59 g)
Servings 4
Amount per Serving
Calories 49.57 Calories from Fat 3.06
% Daily Value *
Total Fat 0.34g 2.08%
Saturated Fat 0.07g 1.4%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 283.78mg 47.3%
Total Carbohydrate 11.44g 15.25%
Dietary Fiber 2.0 g 32.07%
Sugars 7.92 g %
Protein 2.16g 17.3%
Vitamin A 967.35IU% Vitamin C 38.57mg%
Calcium 36.69mg% Iron 1.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green bell pepper, cloves garlic


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