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Nutrition Facts
Serving Size 233 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 630 mg 26%
Total Carbohydrate 30 g 10%
Dietary Fiber 10 g 40%
Sugars 5 g
Protein 11 g
Vitamin A 25% Iron 15%
Vitamin C 160% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Green Gazpacho
Prep Time
25 minutes
Cook Time
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1 large English cucumber, diced small
1 bunch of cilantro, chopped fine
1 cup(s) lacinato kale, chopped fine
1 bunch of green onions, ends trimmed and finely chopped
1 medium jalapeño, seeded and diced small
2 poblano peppers, seeded and chopped small
1 large Granny Smith apple, peeled, cored and diced small
1 Tsp kosher salt
1 Tsp black pepper
4 limes, juiced
3 garlic cloves
3 tomatillos, husks removed & washed
1 medium shallot
1/2 cup(s) water
1 Tsp ground cumin
1 Tsp smoked paprika
1 cup(s) Red Rio Comal Sauce
1/3 cup(s) extra virgin olive oil
1 cup(s) roasted & salted pepitas, divided use as garnish
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In a large bowl add cucumber, cilantro, kale, green onions, jalapeño, poblanos, and green apple. Season with salt and pepper and set aside.
In a blender add lime juice, garlic, tomatillos, shallots, water, cumin, smoked paprika, comal sauce and olive oil. Blend on high speed until puréed and smooth.
Stir tomatillo purée into cucumber mixture. Season with salt and pepper as needed.
Chill 30 minutes to allow flavors to meld together.
Garnish top of soup with pepitas.


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