Gazpacho

Ingredients (use vegan versions):

• 1 small clove garlic
• 2 tspns finely chopped fresh parsley
• 2 cups V-8 juice
• 2&1/2 tbspns redvegan wine vinegar
• 2 tbspns olive oil
• 2 tbspns lemon juice
• 1 tspn vegan sugar
• 2 tspn salt
• 1/4 tspn ground white pepper
• 2 tspn vegan Worcestershire sauce
• 1/8 tspn tabasco sauce
• 1 large ripe tomatoe
• 2 tbspn finely minced fresh onion
• 1/2 fresh cucumber - unpared and diced
• 1/2 fresh green pepper - diced
• 1/2 tspn freeze-dried chives
• 1 tbspn fresh green onion tops - chopped
• 1 fresh yellow squash - diced, not peeled
• 1 cup fresh eggplant - diced (for color - optional)

Serves: 8.

Preparation time: 1 hour.

Place garlic, parsley, V-8 juice, vinegar, olive oil, lemon juice, vegan sugar, salt, white pepper, worcestire sauce and tabasco sauce in large bowl and stir until well blended. Peel and dice tomatoe. Rinse remaining vegetables and place in large container with tomatoe. Pour blended soup mixture over vegetables. Chill for at least 2 hours. Serve as appetizer garnished with lemon wedges and club vegan crackers or garlic toast. Works wonderfully as a cool and refreshing, easy to serve summer-time dish.

Source: friends.

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