Farmers Market Gazpacho

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Nutrition Facts Label
Yield
4 servings

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 cupstomato juice, low-sodium
3 garlic cloves (fresh minced)
1 tablespooncumin (ground)
1 cupcilantro (fresh chopped)
  salt and pepper (to taste, optional)

Instructions

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.

Cost

Per recipe: $7.00
Per serving: $1.75

Source

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

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