Tomato and Green Chile Gazpacho with Cilantro and Lime
A refreshing chilled soup blending ripe tomatoes, zesty green chiles, and fresh cilantro, finished with a squeeze of lime for a bright Salvadoran-inspired appetizer. This latin american-inspired soups (vegan) ready in about 15 minutes pairs ripe Roma tomatoes, quartered, white onion, chopped, fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups ripe Roma tomatoes, quartered
- 1 cup roasted green chiles, seeded and chopped
- 1/2 cup white onion, chopped
- 1/4 cup fresh cilantro leaves
- 3 tbsp fresh lime juice
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
- 1/2 cup cucumber, peeled and diced (optional garnish)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 4 cups quartered Roma tomatoes, 1 cup roasted chopped green chiles, 1/2 cup chopped white onion, and 1/4 cup fresh cilantro leaves. Blend until mostly smooth with some texture remaining.
- Step 2: Add 3 tbsp fresh lime juice, 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper, and 1/2 cup cold water to the blender. Pulse to combine thoroughly.
- Step 3: Taste and adjust seasoning with more salt or lime juice if desired. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- Step 4: Serve cold in bowls garnished with 1/2 cup diced cucumber for a refreshing crunch.
Frequently asked questions
How long does Tomato and Green Chile Gazpacho with Cilantro and Lime take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Green Chile Gazpacho with Cilantro and Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe roma tomatoes, quartered from drying out.
Can I substitute ingredients in Tomato and Green Chile Gazpacho with Cilantro and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Green Chile Gazpacho with Cilantro and Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato and Green Chile Gazpacho with Cilantro and Lime vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
