Gazpacho is one of my favourite no - cook recipes. It is just so cool and refreshing on a stifling hot summer day. This is a good basic recipe. I used fresh dill in mine, but other fresh herbs such as cilantro or basil would also be good. Garnish the gazpacho with finely diced vegetables, diced ripe avocado or cold, cooked shrimp or crab meat. Add a loaf of crusty bread and an icy cold beverage and you have the perfect summer meal.
2 cups chopped ripe tomatoes, seeds removed
2 cups tomato juice
1 head of peeled, roasted garlic
1 peeled, seedless cucumber, chopped
1 red or orange bell pepper, chopped
1 or 2 jalapenos, seeds and ribs removed for less heat, diced
1 tsp. sugar
2 Tbsp. e. v. olive oil
1 Tbsp. white wine vinegar or the juice of one lime
chopped fresh dill
1 Tbsp. Worcestershire sauce
celery salt and black pepper, to taste
Pulse all ingredients in food processor. Season to taste. Refrigerate for at least 6 hours before serving. Serve chilled. Garnish with desired toppings.
Tags: Soups, Vegan, Light