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Farmers Market Gazpacho

Farmers Market Gazpacho

427 Ratings
427 Ratings
Recipe Image
bowl of Farmers Market Gazpacho
Makes: 4 servings
Total Cost: $$$$

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

  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.
Source:

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

Nutrition Information

Serving Size: 1/4 of recipe
Nutrients Amount
Total Calories 125
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 62 mg
Carbohydrates 27 g
Dietary Fiber 8 g
Total Sugars 16 g
Added Sugars included 0 g
Protein 5 g
Vitamin D 0 mcg
Calcium 98 mg
Iron 3 mg
Potassium 1146 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 125
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 27 g
Dietary Fiber 8 g
Total Sugars 16 g
Added Sugars included 0 g
Protein 5 g
Minerals
Calcium 98 mg
Potassium 1146 mg
Sodium 62 mg
Copper 320 mcg
Iron 3 mg
Magnesium 68 mg
Phosphorus 134 mg
Selenium 1 mcg
Zinc 1 mg
Vitamins
Vitamin A 238 mcg RAE
Vitamin B6 0.8 mg
Vitamin B12 0 mg
Vitamin C 240 mg
Vitamin D 0 mcg
Vitamin E 3 mg
Vitamin K 50 mcg
Folate 123 mcg DFE
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 3 mg
Choline 35 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Fruits 1/4 cups
Vegetables 3 3/4 cups

Write a review

Delicious gazpacho. Such a great way to get more veggies into my diet. I threw in a small deseeded jalapeno for a little extra kick.

06/12/23
I tried this recipe recently using fairly average sized peppers and tomatoes and found that the yeild listed is very conservative. I think it could easily feed 6 people- and that's with pretty large servings. It's a tasty, refreshing cold soup that I'd recommend serving with a hearty bread. Because the soup is pretty light and low in Calories, it also would go nicely with a fruit cobbler for dessert :)
07/24/14
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