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Classic Summer-Time Gazpacho<br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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There are a lot of ingredients but it goes together pretty fast.<br><br>
Since Gazpacho is served chilled, this is SO awesome on a hot day when you don't want to cook!!<br><br><br><br>
I'll keep a Tupperware-full in my fridge most days during the summer!!<br><br><br><br>
4 cups tomato or V-8 juice (canned or juice your own. Just watch the sodium on the commercial varieties like Campbells)<br><br>
2 cups peeled, seeded and chopped tomatoes<br><br>
1 cup chopped cucumber<br><br>
1/2 cup chopped red onion<br><br>
1/2 cup chopped celery<br><br>
1/2 cup corn kernels<br><br>
1/2 cup chopped green pepper<br><br>
1/4 cup chopped green onions<br><br>
1/4 cup chopped zucchini<br><br>
1/4 cup chopped green chilies (canned)<br><br>
1/4 cup chopped fresh parsley<br><br>
1/4 cup chopped cilantro<br><br>
1-2 cloves garlic, pressed/crushed<br><br>
2 tablespoons red wine vinegar<br><br>
2 tablespoons lime juice<br><br>
1 tablespoon hot sauce (like Tabasco), optional<br><br><br><br><br><br>
Instructions:<br><br>
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Combine all the ingredients in a large bowl.<br><br><br><br>
Cover and chill for several hours before serving.<br><br><br><br>
This will keep about 5 days in the fridge, though we always eat it all before then.<br><br><br><br><br><br>
Additional comments:<br><br>
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Hint: The ingredients may be prepared by using a food processor. This is a great time saver. This may also be prepared by pureeing half of the ingredients and leaving the remaining ingredients finely chopped.<br><br><br><br>
Note: To peel tomatoes, use one of the new serrated peelers, or dip briefly in boiling water until the skins loosen, then just slip the skins off.
 
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