From The Garden Gazpacho

[Guest guest]

* Exported from MasterCook *

 

From The Garden Gazpacho

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 175

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 small onion -- finely chopped

1 red or green bell pepper -- seeded

deribbed and finely chopped

2 garlic cloves -- minced

1 1/2 cups Vital Vegetable Stock

(see separate recipe)

1 1/2 cups V-8 juice

4 large ripe tomatoes -- peeled

seeded and chopped

1 small carrot -- finely grated

2 cucumbers -- peeled

seeded and chopped

1 tablespoon olive oil

1 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup finely chopped scallion

1/4 cup minced fresh parsley

 

Serves 6

 

Other than a salad, few dishes are as fresh tasting as a bowl of gazpacho

made with fresh-picked vegetables. The vegetables should be chopped very

finely so it is best to begin this soup with a sharp knife and a meditative

attitude. If you're pressed for time, however, the soup may also be

prepared in a blender or food processor.

 

In a large bowl, combine the onion, bell pepper, and garlic. Stir in the

stock, V-8 juice, and tomatoes. Add the carrot and cucumber and stir in

the olive oil. Season with the salt and cayenne. Cover and refrigerate

for at least 1 hour to allow the flavors to blend. At serving time, taste

and adjust the seasoning. Ladle into bowls and garnish with the scallion

and parsley.

 

 

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