Farmers Market Gazpacho

Courtesy of USDA MyPlate

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

Instructions

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

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