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Gazpacho

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Ingredients/Components

salt - 1 tsp
lemon juice - 1 Tbsp
Worcestershire sauce - 1 tsp
basil - 2 Tbsp
tomato juice - 2 c
onions, chopped - 2 item
white pepper - 1/2 tsp
garlic cloves, minced - 2 item
white wine - 1/2 c
celery - 1 c
cucumber - 1 c
dash of Tabasco - 1 item
carrots, peeled and chopped - 2 item
cumin - 1/2 Tbsp
tomato - 1 c
Anaheim pepper - 1/3 c
fresh parsley, finely chopped - 1/3 c
celery stalks, chopped - 4 item
cloves garlic, minced or crushed - 2 item
red and green pepper - 1 c
red and green onion - 1/2 c
red sherry wine vinegar - 3 Tbsp
Combine with all remaining ingredients and refrigerate 24 hours
leeks white part only, cleaned and thinly sliced - 3 item
small turnips, peeled and chopped - 2 item

How to make gazpacho:

Finely chop all vegetables (a food processor is ideal for this). Combine with all remaining ingredients and refrigerate 24 hours.

Serve this soup chilled in bowls with one of the following assortment of garnishes: chives, croutons or nonfat sour cream. Makes about 6 cups.*INXHot Soups:1/4 c. olive oil2 onions, chopped3 leeks (white part only), cleaned and thinly sliced2 garlic cloves, minced4 celery stalks, chopped2 small turnips, peeled and chopped2 carrots, peeled and chopped2 parsnips, peeled and chopped1 red bell pepper, seeded and chopped1 green bell pepper, seeded and chopped8 c. rich chicken stock4 c. cooked small white beans1 Tbsp. chopped fresh basil or 1 tsp. dried, crumbled1 (2-inch) fresh rosemary sprig or large pinch of dried, crumbled1 bay leaf juice of 1/2 lemon2 Tbsp. olive oil1 lb. mild Italian sausage2 c. shredded savory cabbage or other green cabbage (1/2 small head)1 c. shredded fresh spinach leaves (1/2 bunch) salt and freshly ground pepper1/4 minced fresh parsley freshly grated Parmesan cheese Heat 1/4 cup olive oil in large saucepan or Dutch oven over medium heat. Add onions, leeks and garlic and cook, stirring frequently until onion is soft and translucent, about 8 minutes. Add celery, turnips, carrots, parsnips and bell peppers and toss to coat with oil. Stir in stock, beans, basil, rosemary, bay leaf and lemon juice and bring to simmer. Reduce heat to medium-low and simmer 10 minutes. Discard rosemary sprig and bay leaf. (Soup can be prepared up to

Recipe categories: Appetizers, Vegan, Soups & stews.

Rating:

2.8

Average rating: 2.8, total votes: 5

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