Mazzullo, N. 2025, Farmers Market Gazpacho, Extension | University of Nevada, Reno, Recipes

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.

Farmers Market Gazpacho
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

  1. Combine all ingredients except salt, pepper, and lemons in a bowl.
  2. Remove 2 cups of the mixture and set aside to 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 the mixture and refrigerate for at least 2 hours before serving.
  7. Serve cold, garnished with chopped cilantro.
 

Nutrition Facts

4 servings per recipe
Serving size: ### oz
Calories 125 per serving

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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.
 

Learn more about the author(s)

Natalie Mazzullo
Natalie Mazzullo
Hans Weding
Hans Weding
 

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 Weding, H. 2024, Extension | University of Nevada, Reno, Recipes