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.

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)

Directions

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.

Source: Johnson and Wales University and Rhode Island Department of Health WIC Program, Veggin’ Out Recipe Book, page 42

Nutrition Information

Nutrients Amount

Calories 130 

Total Fat 1 g

Saturated Fat N/A 

Cholesterol N/A 

Sodium 70 mg

Total Carbohydrate N/A 

Dietary Fiber N/A 

Total Sugars N/A 

Added Sugars included N/A 

Protein N/A 

Vitamin D N/A 

Calcium N/A 

Iron N/A 

Potassium N/A