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Basic Gazpacho
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Ingredients (use vegan versions):
- 1/2 cucumber, cut into chunks
- 4 ripe medium tomatoes (I use Roma tomatoes)
- 1/2 bell pepper, cored, seeded and cut into chunks
- 1/4 yellow onion, cut into chunks
- 1 clove garlic, chopped
- 3 tablespoon vegan wine vinegar
- pinch of oregano
- salt and pepper to taste
Directions:
At this time of the year, few things are more refreshing than a big bowl of
cold Gazpacho, a cold soup originally from Spain. Easy to prepare and
highly recommended for lunch or dinner.
Put everything in a blender, and puree. Refrigerate 15 minutes, or until cold.
Variations include substituting yellow tomatoes, red bell peppers, or
balsamic vinegar, or adding a few sprigs of fresh basil.
Makes 1 serving.
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