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.
Level: Intermediate |
Prep: |
Yield: 4 servings |
Total: |
Inactive: |
Serving Size: |
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
- Combine all ingredients except salt, pepper, and lemons in a bowl.
- Remove 2 cups of the mixture and set aside to 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 the mixture and refrigerate for at least 2 hours before serving.
- Serve cold, garnished with chopped cilantro.
Nutrition Facts
4 servings per recipe
Serving size: ### oz
Calories 125 per serving
Contents |
% Daily Value |
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Unsaturated Fat ##g |
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Saturated Fat ##g |
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Trans Fat ##g |
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Cholesterol ##mg |
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Sodium ###mg |
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Total Carbohydrate ##mg |
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Dietary Fiber ##g |
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Total Sugars ##g |
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Incl. Added Sugars ##g |
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Protein ##g |
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Vitamin D ##mcg |
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Vitamin E ##mg |
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Calcium ##mg |
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Iron ##mg |
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Potassium ##mg |
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The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Mazzullo, N.
2025,
Farmers Market Gazpacho,
Extension | University of Nevada, Reno, Recipes