Cooking at Home - Farmers Market Gazpacho

Cooking - Home Food Fish Vegetable Fruit Meat - iStocck
Published Thursday, June 21, 2018

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.

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 may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.

The Kiowa County Press is an independent newspaper published in Eads, Kiowa County, Colorado, and to the world at