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
1 medium onion, diced into ¼ inch pieces
2 lemons
2 cups tomato juice, low-sodium
3 garlic cloves, minced
1 Tablespoon ground cumin
1 cup fresh cilantro, chopped
Salt and pepper to taste, optional
Farmers Market Gazpacho
Servings: 4
Ingredients:
Directions:
- 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 and pepper (optional) and the juice from the lemons.
- Cover mixture and refrigerate for at least 2 hours before serving.
- Garnished with some reserved chopped veggies or cilantro. Serve cold.
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
No cooking required, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Farmers Market Gazpacho
Servings: 4
Ingredients:
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
1 medium onion, diced into ¼ inch pieces
2 lemons
2 cups tomato juice, low-sodium
3 garlic cloves, minced
1 Tablespoon ground cumin
1 cup fresh cilantro, chopped
Salt and pepper to taste, optional
Directions:
- 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 and pepper (optional) and the juice from the lemons.
- Cover mixture and refrigerate for at least 2 hours before serving.
- Garnished with some reserved chopped veggies or cilantro. Serve cold.
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 130 | |
| % Daily Value* | ||
| Total Fat 1g | 1% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 200mg | 9% | |
| Total Carbohydrate 27g | 10% | |
| Dietary Fiber 8g | 29% | |
| Total Sugars 14g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 99mg | 8% | |
| Iron 2mg | 10% | |
| Potassium 1000mg | 20% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.