VEGAN GAZPACHO
Gazpacho! The chilled, raw tomato and vegetable soup from Andalusia, Spain. Ever had it?
At its best, gazpacho is super refreshing and bursting with fresh-from-the-garden summer flavours.
You’ll need:
5 large ripe tomatoes
5 large ripe tomatoes
1 celery stalk, chopped
1 large green pepper
1 large red pepper or yellow pepper
2 medium-sized onions, chopped
3/4 large cucumber, peeled, chopped
2 garlic cloves, pressed
1 lemon, squeezed plus rind
1 pint of tomato juice or vegetable stock
Olive oil
Salt and pepper to taste
Here’s how:
- Peel and chop the onions
- Crush garlic.
- Chop the celery and dice peppers finely.
- Skin the tomatoes (not strictly necessary).
- In a large food processor or blender, place the cucumbers, celery, bell peppers, lemon rind, onions and garlic. (set aside some chopped tomatoes, cucumbers, onions).
- Run the processor for a few seconds, then add the salt, pepper and a pinch of sugar.
- Gradually add the stock/tomato juice and blend.
- Pour into a container and put into the fridge to chill.
- Just before serving, take some of the chopped tomatoes, peppers and onions, add some parsley, and add as garnish.
- Serve in soup bowls or small glasses with croutons and/or fresh bread.