Nutrition Facts

Serving Size
Amount Per Serving
Calories 510
% Daily Value
Total Fat 50g
Saturated Fat 16g
Cholesterol mg
Sodium 2070mg
Total Carbohydrate mg
Dietary Fiber 3g
Protein 3g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

0 min.

Serving & Size

1 12th recipe

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This cool and refreshing chilled soup can be prepared in advance and is accented with Mexican-inspired ingredients, such as Pace salsa, jalapeños, cilantro and freshly squeezed lime juice.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
chopped ripe hothouse tomatoes 1 1/2 L 6 cups
chopped English cucumbers 1 L 4 cups
Pace Picante Salsa Mild
1 L
4 cups

The right consistency for your everyday salsa needs. Use as a dip or ingredient. Mild taste in a convenient 2-pack.

chopped green onions 500 mL 2 cups
olive oil 500 mL 2 cups
chopped fresh cilantro leaves 250 mL 1 cup
lime juice 125 mL 1/2 cup
jalapeño peppers (3.2 oz), seeded and diced 4 4
Worcestershire sauce 60 mL 1/4 cup
salt 30 mL 2 tbsp
olive oil 185 mL 3/4 cup
Pace Picante Salsa Mild 185 mL 3/4 cup
finely chopped cucumbers 375 mL 1 1/2 cups
fresh cilantro leaves 185 mL 3/4 cup
sliced green onions 185 mL 3/4 cup
1. In large bowl, toss together tomatoes, cucumbers, salsa, green onions, olive oil, cilantro, lime juice, jalapeños, Worcestershire sauce and salt.

2. Transfer to blender; in two batches, blend until smooth. Cover tightly and refrigerate for at least 6 hours or up to 2 days.

Recipe Tip

  1. Spoon 1 1/2 cups (375 mL) gazpacho into shallow bowl. Drizzle 1 tbsp (15 mL) each olive oil and salsa over top. Scatter 2 tbsp (30 mL) cucumbers in center of bowl. Sprinkle with 1 tbsp (15 mL) each cilantro and green onions.

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