July 3, 2013
How many soups can claim to be both spicy and cooling? Gazpacho can
24 ounces (680ml) tomato juice
4 cups (900g) chopped tomatoes
1 cucumber, peeled and diced
1 green pepper, diced
1/2 yellow onion, diced
2 cloves of garlic, finely minced
1/4 cup (small bunch) cilantro (coriander), plus extra for garnish
1 tablespoon balsamic vinegar
1 teaspoon rice vinegar
1 teaspoon sweetener of choice
Hot sauce to taste (optional)
Combine all the vegetables in a bowl, combine the liquids separately.
Blend half of the liquid and half of the vegetables together.
Mix the blended mix with the chunky mix and the remainder of the liquid, and refrigerate.
Serving Suggestions and Variations
- Gazpacho is a cold soup from Andalusia consisting of tomatoes and other vegetables blended with bread and olive oil. For a lighter gazpacho, omit the bread and oil, but add it if you like.
- You can also add corn, carrots, basil, etc.
- Gazpacho is best the next day, so plan ahead and make it the night before you plan on serving it.
Recipe courtesy of Stephanie Bain, VeganDeNovo blogger.
For even more vegetarian recipes, check out VegRecipes.org.