Name: Gazpacho
Prep time: 15 min
Ingredients: 2 medium cucumbers, diced; 2 medium red bell peppers, diced; 3 medium green bell peppers, diced; 4 celery stalks, diced; 2 medium tomatoes, diced; 1 medium onion, diced; 2 lemons; 2 cups (16 oz) tomato juice, low-sodium; 3 garlic cloves, minced; 1 Tbsp ground cumin; 1 cup fresh cilantro, chopped; salt and pepper to taste

This dish, very similar to salsa, is great as an appetizer or snack. Serve with warmed whole wheat bread or baked chips.

Instructions

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, purée the remaining mixture in the bowl.
Add back in the reserved 2 cups to the mixture.
Season with lemon juice (and salt and pepper) as desired.
Serve.

Credit:

Recipe courtesy of the Johnson and Wales University and Rhode Island Department of Health WIC Program.

Gazpacho

Instructions

Credit:

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