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Farmers Market Gazpacho

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.

  • 4 Servings
  • $6.00 - $8.99

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 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
  • salt and pepper
  • 2 lemons, juiced

Steps

1

Wash hands with soap and water.

2

Combine all ingredients except salt, pepper, and lemons in a bowl.

3

Remove 2 cups of the mixture and reserve.

4

Using a blender or food processor, puree the remaining mixture in the bowl.

5

Add 2 cups of reserved mixture to the pureed mixture.

6

Season with salt, pepper (optional) and the juice from the lemons.

7

Cover mixture and refrigerate for at least 2 hours before serving.

8

Serve cold, garnished with chopped cilantro.

Ingredients

Serving Size: 1/4 of recipe

NutrientsAmount
Total Calories125
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Linoleic Acid0 g
α-Linolenic Acid0 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol0 mg
Carbohydrates27 g
Dietary Fiber8 g
Total Sugars16 g
Added Sugars included0 g
Protein5 g
Minerals
Calcium98 mg
Potassium1146 mg
Sodium62 mg
Copper320 mcg
Iron3 mg
Magnesium68 mg
Phosphorus134 mg
Selenium1 mcg
Zinc1 mg
Vitamins
Vitamin A238 mcg RAE
Vitamin B60.8 mg
Vitamin B120 mg
Vitamin C240 mg
Vitamin D0 mcg
Vitamin E3 mg
Vitamin K50 mcg
Folate123 mcg DFE
Thiamin0.3 mg
Riboflavin0.2 mg
Niacin3 mg
Choline35 mg

Source:

  • Veggin’ Out Recipe Book
  • Johnson and Wales University and Rhode Island Department of Health WIC Program