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.

Makes

4 servings

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.

Notes

Learn more about: Cucumbers Bell Peppers Celery Tomatoes Onions Garlic Herbs Lemons