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.
- Prep: 30 min
- Cook: 2 hr
- Total: 2 hr 30 min
- Servings: 4
- Cuisine: Spanish
- Difficulty: Easy
- Cost: $4.72/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Paleo
- Low-Sodium
- Low-Fat
- Whole30
Tags
- no-cook
- quick
- healthy
- fresh
- savory
Ingredients
- 2 cucumbers (medium, diced into 1/4 inch pieces)
- 3 red bell peppers (medium, seeded, diced into 1/4 inch pieces)
- 3 green bell peppers (medium, seeded, diced into 1/4 inch pieces)
- 4 celery stalks (medium, diced into 1/4 inch pieces)
- 2 tomatoes (medium, diced into 1/4 inch pieces)
- 1 onion (medium, diced into 1/4 inch pieces)
- 2 cup tomato juice (low-sodium)
- 3 clove garlic clove (minced)
- 1 tablespoon cumin (ground)
- 1 cup cilantro (fresh, chopped)
- 0.5 teaspoon salt (to taste)
- 0.25 teaspoon pepper (to taste)
- 2 lemons (juiced)
Instructions
- Combine all ingredients except salt, pepper, and lemons in a bowl.
- Remove 2 cups of the mixture and reserve.
- Using a blender or food processor, puree the remaining mixture in the bowl.
- Add 2 cups of reserved mixture to the pureed mixture.
- Season with salt, pepper (optional) and the juice from the lemons.
- Cover mixture and refrigerate for at least 2 hours before serving.
- Serve cold, garnished with chopped cilantro.
Nutrition (per serving)
- Calories: 138
- Protein: 5.4 g
- Carbohydrates: 30.1 g
- Fat: 1.8 g
- Fiber: 7.7 g
- Sodium: 121 mg
- Saturated Fat: 0.3 g
- Sugar: 16 g