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
- Wash hands with soap and water.
- Combine all ingredients except salt, pepper, and lemons in a bowl.
- Remove 2 cups of the mixture and reserve.
- Using a blender or food processor, puree the remaining mixture in the bowl.
- Add 2 cups of reserved mixture to the pureed mixture.
- Season with salt, pepper (optional) and the juice from the lemons.
- Cover mixture and refrigerate for at least 2 hours before serving.
- Serve cold, garnished with chopped cilantro.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 137.96 |
| Total Fat | 1.75 g |
| Saturated Fat | 0.27 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 30.11 g |
| Dietary Fiber | 7.72 g |
| Total Sugars | 16.04 g |
| Added Sugars included | 0 g |
| Protein | 5.43 g |
| Calcium | 106 mg |
| Potassium | 1158 mg |
| Sodium | 121.24 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 71 mg |
| Phosphorus | 145 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 235 mcg |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 285 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 59 mcg |
| Folate | 117 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.3 mg |
| Niacin | 2 mg |
| Choline | 37 mg |
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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.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.