Serves 4
138 cal · 150 min
Farmers Market Gazpacho
Recipe GLPR9e207546318f9e
A vibrant, chilled Spanish-inspired soup brimming with fresh vegetables from the farmers market. This refreshing gazpacho combines diced cucumbers, bell peppers, celery, and tomatoes with aromatic garlic and cumin, blended to create a smooth yet textured base with whole vegetable pieces for a satisfying bite. Finished with bright lemon juice and fresh cilantro, it's the perfect light, cold soup for warm days.
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Ingredients
2 medium cucumbers, diced into 1/4 inch pieces
3 medium red bell peppers, seeded and diced into 1/4 inch pieces
3 medium green bell peppers, seeded and diced into 1/4 inch pieces
4 medium celery stalks, diced into 1/4 inch pieces
2 medium tomatoes, diced into 1/4 inch pieces
1 medium onion, diced into 1/4 inch pieces
2 cups low-sodium tomato juice
3 garlic cloves, minced
1 tablespoon ground cumin
1 cup fresh cilantro, chopped
2 lemons, juiced
Salt and pepper to taste
Directions
Wash your hands thoroughly with soap and water. Rinse and pat dry.
Wash all vegetables under running water. Peel the cucumbers if desired, then dice the cucumbers, red bell peppers, green bell peppers, celery stalks, tomatoes, and onion into uniform 1/4 inch pieces.
In a large mixing bowl, combine the diced cucumbers, red bell peppers, green bell peppers, celery, tomatoes, onion, tomato juice, minced garlic cloves, ground cumin, and 3/4 cup of the fresh cilantro.
Transfer 2 cups of this vegetable mixture to a separate bowl and set aside as your reserved chunky mixture.
Place the remaining mixture from the large bowl into a blender or food processor. Blend until smooth, working in batches if needed to avoid overfilling.
Pour the pureed mixture back into the large bowl and stir in the reserved 2 cups of chunky vegetable mixture to create a soup with both smooth and textured components.
Squeeze the juice from both lemons and add to the soup. Season with salt and pepper to your taste preference.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or until well chilled.
Before serving, stir the gazpacho well. Ladle into chilled bowls and garnish with the remaining 1/4 cup fresh cilantro. Serve immediately while cold.
