Farmers Market Gazpacho

135 мин · Порций: 4

Based on a recipe from Veggin’ Out Recipe Book Johnson and Wales University and Rhode Island Department of Health WIC Program, via USDA MyPlate Kitchen

Что нужно

• 2cucumbers
• 3red bell peppers
• 3green bell peppers
• 4celery stalks
• 2tomatoes
• 1onion
• 2 стак.low-sodium tomato juice
• 3garlic cloves
• 14.8 млground cumin
• 1 стак.fresh cilantro
• salt and pepper (по желанию)
• 2lemons

Как готовить

1. Combine the diced cucumbers, peppers, celery, tomatoes, onion, tomato juice, garlic, cumin, and cilantro in a large mixing bowl.
2. Set aside 2 cups of this vegetable mixture.
3. Transfer the remaining vegetable mixture to a blender or food processor and pulse until smooth.
4. Stir the reserved 2 cups of chunky vegetables back into the pureed base.
5. Season the soup with salt, pepper, and fresh lemon juice to your preference.
6. Cover the bowl and chill in the refrigerator for at least 2 hours.
7. Serve the gazpacho cold, topped with extra chopped cilantro if desired.

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