Gazpacho from AHHyoga.com
~ Tomatoes: Peeled Plum (Equivalent of Two 28 oz. Cans of stewed) I use canned !!
~ 2 Med / 3 small cucumbers peeled
~ 1 Large or 2 Small bell peppers (red, green, orange or whatever)
~ ¼ to ½ Bermuda or Vidalia onion +/or 3-5 scallions, greens included (Not white or yellow onions! Too hot!)
~ 2-4 cloves garlic— start with LESS and adjust
~ 1 tsp. to 1 Tbsp. apple cider vinegar or red wine vinegar or lemon juice— start with LESS and adjust
~ 1 tsp. to 1 Tbsp. extra virgin olive oil
~ Fresh Cilantro—essential! About ¼ cup washed & chopped, leaves and small stem parts. Or parsley/basil if you don’t like cilantro
~ Salt & fresh ground black pepper to taste
Optional:
~ Fresh chopped parsley
~ Finely chopped celery
~ 1 tsp. to 1 Tbsp. soy sauce or Worcstershire
~ ½ cup shredded carrots or zucchini
~ Tomato juice or V-8
Put about ½ of the tomatoes, cucumbers, peppers, onions & cilantro into a food processor or blender. Blend to a thick liquid. Add some of the garlic, and a little of the vinegar & oil. Blend again. Check and adjust the garlic, salt & pepper, add more vinegar or oil to taste. Add a splash of soy sauce or Worcestershire now, too, if you wish.
The remaining vegetables should be chopped into small bite sized pieces and added to the soup. If the soup seems too thick, add some tomato juice or V-8.
This recipe is 8-12 servings. Tangy & great in the summer.
Serve with tortilla chips , room temperature or chilled.
With love, Carol Klammer