Gazpacho | Oklahoma State University

Ingredients

• 2 small tomatoes, quartered
• 1-1/2 cups low sodium tomato/vegetable juice, chilled
• 1/4 cup minced fresh cilantro leaves
• 1 small garlic clove, chopped
• 1/4 cup chopped, seeded cucumber
• 2 tablespoons chopped red onion
• 1 tablespoon jalapeño pepper (or to taste), chopped
• 1/4 tsp. ground cumin
• 2 tablespoons fresh lime juice