Farmer's Market Gazpacho

Cooking Utensils

Cutting Knife, Blender, Large Bowl, Mixing Spoon 

Prep Time

15 Minutes

Cook Time

2 hours

Too hot outside but craving soup? Try this cold, veggie soup seasoned with garlic, cumin, and lime juice. 

Health Information

Basic Nutrition

Recipe makes approximately 4-6 servings

Food Group Servings

Benefits

Kidney-Friendly
Bone Healthy
Heart Healthy

Warnings

Limit Salt
Accordion Content

Macronutrients

 

Micronutrients

 

Ingredients

2 cucumbers, diced into 1/4 inch pieces

3 red bell peppers, seeded and dice into 1/4 inch pieces

3 green peppers, seeded and diced into 1/4 inch pieces

4 celery stalks, diced into 1/4 inch pieces

2 tomatoes, diced into 1/4 inch pieces

1 medium onion, diced into 1/4 inch pieces

2 lemons

2 cups tomato juice, low sodium

2 cloves of garlic

1 tablespoon ground cumin

1 cup of cilantro

Others

  • salt and pepper (to taste, optional)

Instructions

Step 1:

Combine all ingredients except salt, pepper, and lemons in a bowl. Remove 2 cups of the mixture and reserve.

Step 2:

Using a blender or food processor, puree the remaining mixture in the bowl.

Step 3:

Add the 2 cups of reserved mixture to the pureed mixture. Season with salt, pepper (optional) and the juice from the lemons.

Step 4:

Cover mixture and refrigerate for at least 2 hours before serving.

Step 5:

Serve cold, garnished with chopped cilantro.

Recipe from myplate.gov