From the Pantry Butler kitchen

Farmers Market Gazpacho

4 servings

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. USDA MyPlate Kitchen — Veggin’ Out Recipe Book — Johnson and Wales University and Rhode Island Department of Health WIC Program (public domain), via myplate.food

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

Method

  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.

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