Gazpacho
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Ingredients (use vegan versions):
- 1 can or bottle of your favorite veggie juice (I like Knudsen's Very Veggie--the seasoning is more interesting and not overly salted like V-8)
- 1/2 cucumber (about)
- 1/2 green or other bell pepper
- 2-3 stalks of celery
- 1/2 onion
- 1 garlic clove (more if you like garlic)
- Dash of lemon juice if necessary (Very Veggie doesn't need it, other juices might)
- Dash of your favorite seasonings (I like bazil, thyme and powdered
Directions:
This is easy and refreshing, and you can pretty much make it up as you
go along (nothing is exact). Makes about 4 modest servings.
Chop up all the veggies fairly finely (or chunky if you like 'em that way)
Add them to the juice and add seasonings of your choice and chill. (In the
past I used to blend a piece of vegan bread into the juice before adding the
veggies, it gives it more body--but I prefer it without.)
You can also add chopped up fresh tomatoes if you like your soup that
way, I like to have the crispness of the veggies but not the mushiness
of tomatoes. Any other summer veggies work well too, summer squashes
are good. You can add as many (if you like chunky) or as few veggies
(if you like smoother) to your own tastes and season it as strongly as
you like.
When I have it, I dollop fat-free plain yoghurt on top, in our house
we've gotten so used to substituting fat-free yoghurt for sour cream
that even the fat-free sour cream tastes too rich to us. Soup is good
served with fresh vegan bread.
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