Farmers Market Gazpacho

Garlic, cumin, and lemon juice give a zesty flavor to this cold, blended vegetable soup. Cilantro added at the end leaves a refreshing pop of flavor.

Yield

4 servings

Serving size

1/4 of recipe

Rating

3.78 of 5 (427 ratings)

Food groups

• Fruit: 1/4 cups
• Vegetables: 4 cups

Ingredients

• 2 medium cucumbers, diced into 1/4 inch pieces
• 3 medium red bell peppers, seeded and diced into 1/4 inch pieces
• 3 medium green peppers, seeded and diced into 1/4 inch pieces
• 4 medium celery stalks, diced into 1/4 inch pieces
• 2 medium tomatoes, diced into 1/4 inch pieces
• 1 medium onion, diced into 1/4 inch pieces
• 2 cups low-sodium tomato juice
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 cup fresh cilantro, chopped
• salt and pepper (to taste, optional)
• 2 lemons, juiced

Directions

1. Wash hands with soap and water.
2. Combine all ingredients except salt, pepper, and lemons in a bowl.
3. Remove 2 cups of the mixture and reserve.
4. Using a blender or food processor, puree the remaining mixture in the bowl.
5. Add 2 cups of reserved mixture to the pureed mixture.
6. Season with salt, pepper (optional) and the juice from the lemons.
7. Cover mixture and refrigerate for at least 2 hours before serving.
8. Serve cold, garnished with chopped cilantro.

Nutrition per serving

Recipes you may also like

• Fruit Compote
• Spring Vegetable Sauté
• Bell Pepper and Potato Salad
• Spring Vegetable Soup
• Salsa Pinto Beans
• Citrus Vegetables
• Mashed Parsnips and Potatoes
• Batido (Smoothie)

Source

Recipe by: Veggin’ Out Recipe Book — Johnson and Wales University and Rhode Island Department of Health WIC Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/farmers-market-gazpacho. Federal works are public domain in the United States.