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Fresh From the Garden Gazpacho

Fresh From the Garden Gazpacho
Fresh From the Garden Gazpacho
This healthy recipe comes from NDSU Extension Service.


1 1/2 c. diced tomatoes (about 2 medium)

1 medium cucumber, diced into 1/4-inch pieces

2 red bell peppers, seeded and diced into 1/4-inch pieces

1 green pepper, seeded and diced into 1/4-inch pieces

1 small jalapeno pepper, diced (optional)

2 celery stalks, diced into 1/4-inch pieces

1 lemon, juiced

1 c. low-sodium V-8 tomato juice (or similar product)

1 1/2 tsp. minced garlic

1 1/2 tsp. ground cumin

1/2 c. cilantro, chopped

Salt and pepper, to taste

Chopped cilantro (optional garnish)

Other optional add-ins, to taste (1 tsp. Worcestershire sauce, 1 tsp. balsamic vinegar)


Before preparing produce, rinse it thoroughly under cool, running water. Prepare as described and combine all ingredients except lemon juice, salt and pepper in a large bowl. Remove 2 cups of the chopped mixture and place in a second large bowl. In a food processor or blender, puree the remaining mixture and place in the second bowl. Combine all ingredients, add lemon juice and season with salt, pepper and other add-ins if desired. Refrigerate at least two hours to allow flavors to blend. Serve cold garnished with chopped cilantro

Makes six servings, about 1 cup each. Each serving has 50 calories, 0 grams (g) fat, 2 g protein, 11 g carbohydrate, 3 g fiber and 140 milligrams sodium.



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