Gazpacho is a refreshing summer-time soup that allows you to use any spare vegetables you have or whichever are readily available at the market. This recipe is adapted from Moosewood Restaurant, the famous New York restaurant that has led the way in vegetarian cooking since 1973. The restaurant has published many cookbooks that are well worth exploring for new vegetarian ideas and old classics (their banana bread recipe is delicious). Their version of gazpacho uses tomatoes, cucumbers, and herbs as its base, but you can also experiment with peppers, zucchini, or carrots and a variety of herbs. Gazpacho is easy to make using a blender and keeps well in the fridge for days and is always perfect for an easy snack, lunch, or dinner!
Gazpacho
Adapted from Moosewood Restaurant
2 cups cold tomato juice
1 small onion, minced
1 cup tomatoes, diced
1/2 cucumber, diced
2 scallions, chopped
1 clove garlic, crushed
1/4 cup parsley, chopped
1 tsp rosemary
1 tsp basil
1/2 tsp honey1 tbs red wine vinegar
Juice of 1/2 lemon
Juice of 1/2 lime
1 tbs extra virgin olive oil
1/4 tsp cumin
Salt and pepper to taste
For croutons:
Day old bread, diced
Garlic, crushed
Red pepper flakes
Extra virgin olive oil
Yogurt or sour cream (optional)
Combine all ingredients for gazpacho in blender. Pulse until vegetables are minced, but not completely liquified. Chill in refrigerator for at least 2 hours prior to serving. To prepare croutons, heat oil in skillet with garlic cloves. Once the garlic is browned remove the cloves and add bread and red pepper flakes. Toast until golden brown and serve hot. Top gazpacho with croutons and dollop of yogurt or sour cream if desired.
