Farmers Market Gazpacho
What goes in
- 2cucumbers
- 3red bell peppers
- 3green bell peppers
- 4celery stalks
- 2tomatoes
- 1onion
- 2 cupslow-sodium tomato juice
- 3garlic cloves
- 14.8 mlground cumin
- 1 cupfresh cilantro
- salt and pepper (optional)
- 2lemons
How to cook it
- Combine the diced cucumbers, peppers, celery, tomatoes, onion, tomato juice, garlic, cumin, and cilantro in a large mixing bowl.
- Set aside 2 cups of this vegetable mixture.
- Transfer the remaining vegetable mixture to a blender or food processor and pulse until smooth.
- Stir the reserved 2 cups of chunky vegetables back into the pureed base.
- Season the soup with salt, pepper, and fresh lemon juice to your preference.
- Cover the bowl and chill in the refrigerator for at least 2 hours.
- Serve the gazpacho cold, topped with extra chopped cilantro if desired.
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