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)
Steps
Wash hands with soap and water.
Combine all ingredients except salt, pepper, and lemons in a bowl.
Remove 2 cups of the mixture and reserve.
Using a blender or food processor, puree the remaining mixture in the bowl.
Add 2 cups of reserved mixture to the pureed mixture.
Season with salt, pepper (optional) and the juice from the lemons.
Cover mixture and refrigerate for at least 2 hours before serving.
Serve cold, garnished with chopped cilantro.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 125 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 62 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 8 g |
| Total Sugars | 16 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 98 mg |
| Iron | 3 mg |
| Potassium | 1146 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Farmers Market Gazpacho. Recipe source: Veggin’ Out Recipe Book Johnson and Wales University and Rhode Island Department of Health WIC Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.