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Farmers Market Gazpacho

Farmers Market Gazpacho

425 Ratings
425 Ratings
Recipe Image
Makes: 4 servings
Total Cost: $$$$

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.

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 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 mixture and refrigerate for at least 2 hours before serving.

7. Serve cold, garnished with chopped cilantro.

Source:

Johnson and Wales University and
Rhode Island Department of Health WIC Program, Veggin’ Out Recipe Book, page 42

Nutrition Information

Serving Size: 1/4 of recipe (627g)
Nutrients Amount
Total Calories 121
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 44 mg
Carbohydrates 27 g
Dietary Fiber 7 g
Total Sugars 16 g
Added Sugars included 0 g
Protein 5 g
Vitamin D 0 mcg
Calcium 89 mg
Iron 3 mg
Potassium 1086 mg
N/A - data is not available
Nutrients Amount
Total Calories 121
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 27 g
Dietary Fiber 7 g
Total Sugars 16 g
Added Sugars included 0 g
Protein 5 g
Minerals
Calcium 89 mg
Potassium 1086 mg
Sodium 44 mg
Copper 312 mcg
Iron 3 mg
Magnesium 66 mg
Phosphorus 128 mg
Selenium 1 mcg
Zinc 1 mg
Vitamins
Vitamin A 232 mcg RAE
Vitamin B6 0.8 mg
Vitamin B12 0 mcg
Vitamin C 239 mg
Vitamin D 0 mcg
Vitamin E 3 mg
Vitamin K 43 mcg
Folate 115 mcg DFE
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 3 mg
Choline 34 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Fruits 1/4 cups
Vegetables 3 3/4 cups

Write a review

I tried this recipe recently using fairly average sized peppers and tomatoes and found that the yeild listed is very conservative. I think it could easily feed 6 people- and that's with pretty large servings. It's a tasty, refreshing cold soup that I'd recommend serving with a hearty bread. Because the soup is pretty light and low in Calories, it also would go nicely with a fruit cobbler for dessert :)
07/24/14
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