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Anadalusian Gaspacho
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Ingredients (use vegan versions):
- 4 large vine ripe tomatoes, peeled
- Day old vegan bread (Italian or French), tear into pieces and measure 1/2 cup
- 1 English or Japanese cucumber, peeled and seeded
- 1/2 green pepper, cored and seeded
- 1 tablespoon balsamic vinegar
- 1/2 small onion, chopped
- 1 clove garlic, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Directions:
Cube and reserve 1/4 cup each for garnish:
Cucumber, tomato, vegan bread-toasted, green pepper, and onion
Place all remaining ingredients in blender.
Blend until smooth.
Chill for one hour.
Serve in chilled bowls with a little bit of each
Serves: 4
Preparation time: 15 minutes
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