Farmers Market Gazpacho
Makes:
4 servings
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.
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.
Veggin’ Out Recipe Book
Johnson and Wales University and Rhode Island Department of Health WIC Program
