Farmers Market Gazpacho

Nutrition Information

Farmer's Market Gazpacho

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.


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)


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.

My Notes

Source: Johnson and Wales University andRhode Island Department of Health WIC Program, Veggin’ Out Recipe Book

Nutrition Information