Gazpacho - cooking recipe

Ingredients

3 carrots, quartered
3 cucumbers, peeled and seeded
2 green bell peppers, seeded and quartered
12 fresh tomatoes, seeded and quartered
1/2 tsp. chopped cilantro
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried dill weed
sour cream or low-fat plain yogurt (for garnish)
cumin (for garnish)

Preparation

Place the carrots, cucumbers, green bell peppers and tomatoes in the bowl of a food processor; process just until chunky (you may need to do it in two batches).
Transfer the mixture to a large bowl; season with the cilantro, salt, cumin and dill weed (you may want to add more, to taste).
Chill for at least 2 hours. Serve with a dollop of sour cream and a sprinkling of cumin. Yields 6 to 8 servings.