Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Farmers Market Gazpacho
Equipment
- Cutting Board
- Sharp knife
- measuring cups
- measuring spoons
- Mixing bowl
- Blender or food processor
- spatula
Ingredients
Farmers Market 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
- 2 tomatoes, diced into ¼ inch pieces
- 1 medium onion, diced into ¼ inch pieces
- 3 cloves garlic, minced
- ½ cup cilantro, fresh chopped
Grocery Store Ingredients
- 2 lemons
- 2 cups tomato juice
- 1 Tbsp ground cumin
- Salt and pepper to taste (optional)
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Combine all of the ingredients except the salt, pepper, and lemons in a bowl, reserving a little cilantro for garnish. Gently stir to mix.
- Remove 2 cups of the mixture and set aside.
- Purée the remaining mixture in a blender or food processor.
- Stir the 2 cups of reserved mixture back into the purée.
- Season with salt and pepper and the juice from the lemons.
- Cover and refrigerate for at least 2 hours before serving.
- Serve cold, garnished with the reserved cilantro.
Notes
Substitutions
- Red and Green Bell Peppers: Any type of bell pepper.
- Tomatoes: Any type of fresh tomato.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
