Chilled Cucumber Tomato Gazpacho

Ingredients

• 3 cucumbers, diced into 1/4-inch pieces
• 3 red bell peppers, seeded and diced into 1/4-inch pieces
• 4 green peppers, seeded and diced into 1/4-inch pieces
• 2 celery stalks, diced into 1/4-inch pieces
• 1 tomato, diced into 1/4-inch pieces
• 2 medium onions, diced into 1/4-inch pieces
• 2 lemons
• 3 cups low-sodium tomato juice
• 1 tablespoon fresh minced garlic
• 1 cup ground cumin
• Fresh chopped cilantro
• Salt and pepper to taste

Method

1. 1 Combine cucumbers, red and green peppers, celery, tomato, onion, tomato juice, garlic, and cumin in a large bowl.
2. 2 Remove 2 cups of the mixture and reserve it for texture.
3. 3 Puree the remaining mixture in a blender or food processor until smooth.
4. 4 Stir the reserved 2 cups of mixture back into the puree.
5. 5 Squeeze the juice from 2 lemons into the soup and season with salt and pepper.
6. 6 Cover and refrigerate for at least 2 hours before serving cold, garnished with cilantro.