Farmers Market Gazpacho

Quincy Vidrine, Richardson, Misty L.

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.

Makes 4 servings and has 121 calories.


  • 2 cucumbers (diced into ¼ inch pieces)
  • 3 red bell peppers (seeded and diced into ¼ inch pieces)
  • 3 green peppers (seeded and diced into ¼ inch pieces)
  • 4 celery stalks ( diced into ¼ inch pieces)
  • 2 tomatoes ( diced into ¼ inch pieces)
  • 1 onion ( medium, diced into ¼ 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)


  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 pureed mixture
  5. Season with salt, pepper and the juice of lemons
  6. Cover mixture and refrigerate for at least 2 hours before serving.
  7. Serve cold, garnished with chopped cilantro
8/17/2020 4:10:34 PM
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