Chunky Southwestern Gazpacho

Bursting with vibrant colors and bold flavors, this Chunky Southwestern Gazpacho is a refreshing twist on the classic chilled soup that’s perfect for hot summer days or light meals year-round. Loaded with garden-fresh ingredients like juicy ripe tomatoes, crisp cucumbers, sweet bell peppers, and a kick of jalapeño, this recipe balances freshness with hearty additions like black beans and sweet corn. Enhanced with zesty lime juice, earthy cumin, and a splash of tomato juice for depth, this no-cook soup is a breeze to prepare in just 25 minutes. Plus, its make-ahead nature allows the flavors to meld beautifully in the fridge, making it an ideal choice for easy entertaining or meal prep. Serve this chilled gazpacho with a sprinkle of fresh cilantro or a lime wedge for a Southwestern-inspired feast that’s wholesome, vegan, and irresistibly satisfying.

Nutriscore Rating: 81/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 6

Ingredients

• 6 medium ripe tomatoes
• 1 large cucumber
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 small jalapeño
• 1 small red onion
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup black beans (cooked and rinsed)
• 0.25 cup fresh cilantro
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 cloves garlic
• 3 cups tomato juice or vegetable juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by preparing the vegetables. Dice the tomatoes, cucumber, red bell pepper, yellow bell pepper, jalapeño, and red onion into small, bite-sized pieces. Ensure uniform chopping for a balanced texture.

Step 2

If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it first. If using canned corn, drain and rinse well.

Step 3

Rinse and drain the black beans thoroughly under cold water.

Step 4

Finely chop the cilantro leaves and set aside.

Step 5

In a large mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, yellow bell pepper, jalapeño, red onion, corn, and black beans.

Step 6

Finely mince the garlic cloves and add them to the bowl.

Step 7

Pour the tomato juice or vegetable juice over the vegetable mixture.

Step 8

Add the lime juice, olive oil, chili powder, ground cumin, salt, and black pepper. Stir everything together well to combine.

Step 9

Gently fold in the chopped cilantro for a burst of freshness.

Step 10

Cover the bowl with plastic wrap or an airtight lid and refrigerate the gazpacho for at least 2 hours to allow the flavors to meld.

Step 11

Before serving, give the soup a good stir. Adjust seasonings (salt, pepper, lime juice) as needed.

Step 12

Serve the gazpacho chilled in bowls or glasses, garnished with additional chopped cilantro or a lime wedge if desired.

Nutrition Facts

Serving size	(2928.7g)

Amount per serving	% Daily Value*
Calories	1277.6

Total Fat 49.3g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4467.4mg	0%
Total Carbohydrate 190.5g	0%
Dietary Fiber 42.5g	0%
Total Sugars 67.9g
Protein 42.3g	0%

Vitamin D 0IU	0%
Calcium 356.2mg	0%
Iron 13.9mg	0%
Potassium 6265.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 12.3%

Carbs: 55.4%