ESSENTIAL: Gazpacho

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* Exported from MasterCook *

 

Gazpacho

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 202

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium ripe tomatoes -- peeled

seeded and chopped

1 red bell pepper -- roasted

peeled and chopped

1 small yellow or orange bell pepper -- roasted

peeled and chopped

1 large cucumber -- peeled

seeded and chopped

4 scallions including greens -- minced

1 small red or Vidalia onion -- chopped

1/2 fennel bulb without leafy fronds

OR 2 celery stalks including leaves -- chopped

1 small garlic clove -- minced

3 tablespoons minced fresh basil

3 tablespoons minced fresh parsley

1 teaspoon extra virgin olive oil

2 teaspoons balsamic vinegar

1 cup vegetable broth

1 teaspoon low-sodium soy sauce

***GARNISHES - CHOOSE ONE GROUP*** -- (optional)

1 slice French bread or sourdough toast

1 roasted garlic clove

1 hard-boiled large egg

1 tablespoon fresh lime juice

OR 1 recipe Tender Soup Dumplings

(see separate recipe)

1 small cucumber -- peeled

seeded and chopped

1 tablespoon fresh lime juice

 

Serves 4

 

TOTAL TIME: 10 minutes, not including time to roast the peppers or garlic,

cook the egg, or make the dumplings or the broth.

TIME TO PREPARE: 10 minutes

COOKING TIME: None

DO AHEAD: you can boil the egg and/or roast the peppers up to 3 days in

advance. Wrap and refrigerate until ready to use.

REFRIGERATION/FREEZING: refrigerate up to 3 days. Freeze up to 6 months.

 

Connoisseurs of the soup are bound to wonder where the green peppers are in

my version. The answer is, they're not. I don't like the way they

dominate every dish they go into and I won't have the rest of the good

ingredients bullied in that way. But if you'd miss them otherwise, use

green peppers in place of or in addition to the red and yellow called for here.

 

In a food processor or blender, place the tomatoes, red bell pepper, yellow

or orange bell pepper, cucumber, scallions, onion, fennel or celery,

garlic, basil, parsley, olive oil, balsamic vinegar, vegetable broth, and

soy sauce. Process in short spurts to purée, about 10 spurts.

 

If using the garnish, just before serving, rub the bread or toast with the

garlic and cut it into small pieces. Chop the egg. Distribute both evenly

among the servings. Sprinkle each serving with a hit of the lime juice.

 

Or just before serving, place an equal amount of dumplings and cucumber

into each serving. Sprinkle each serving with a bit of the lime juice.

 

PER SERVING (WITHOUT GARNISH), calories 86, protein 3.3g, carbohydrate 17g,

fat 1.8g, cholesterol 0mg, sodium 103mg. 17% calories from

fat. Outstanding source of vitamin C . Very good source of vitamin

A. Good source of vitamins B1, B6, folacin, iron

 

 

 

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