Farmers Market Gazpacho

Makes: 4 servings

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.



  • cucumbers (diced into 1/4 inch pieces)
  • Red bell peppers (seeded and diced into 1/4 inch pieces)
  • green peppers (seeded and diced into 1/4 inch pieces)
  • celery stalks (diced into 1/4 inch pieces)
  • tomatoes (diced into 1/4 inch pieces)
  • onion (medium, diced into 1/4 inch pieces)
  • lemons
  • 2 cups tomato juice, low-sodium
  • garlic cloves (fresh minced)
  • 1 tablespoon cumin (ground)
  • 1 cup cilantro (fresh chopped)

salt and pepper (to taste, optional)



  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.




United States Department of Agriculture -

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