Tuesday, July 9, 2013

gazpacho soup

Cold soups are one of my favorite things and I don't know if there is another one that says summer more than gazpacho. It is perfect for an appetizer, lunch, or even brunch. Definitely makes a difference to use the freshest vegetables you can get your hands on.

3 medium tomatoes, cut in half
2 peppers (I used yellow), deseeded and sliced into 6 pieces
1 large cucumber, deseeded and cut into three pieces
1/2 of a medium red onion, chopped in half
about 1/2 of a jalepeno, minced (to taste)
2 cups tomato juice
2 tsp vegan worcestershire sauce
1 tsp balsamic vinegar
2 TB lemon juice
1 garlic clove, grated
3 TB good olive oil
1 tsp salt
1/2 tsp pepper

basil for garnish

Pulse the tomatoes, bell peppers, cucumber, and onion one at a time, until each is chopped up to your liking, maybe 15-20 pulses. Place them in a bowl and stir in the other ingredients, tasting before adding the salt. Some tomato juices are saltier than others. Refrigerate until cold. The basil should be used as a garnish or it will turn brown. This recipe makes a big batch; I had some for lunch most of the week. It just seemed to get better and better.

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