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Vegan Recipes/ Vegetarian Recipes


Summertime in Spain is synonymous with cool, refreshing Gazpacho, a richly flavored tomato-based soup that takes a brief whirl in the blender before arriving at the table. The soup is an old tradition created by Spanish homemakers as a way to use the season's abundant tomato crop and a few crusts of day-old bread. Accompanied with fresh cucumbers, peppers, sweet onions and a nip of garlic, a bowl of this satisfying enzyme-enhanced soup serves as an invigorating light meal or a first course to a full dinner.

GAZPACHO ESPANA

    1 1/2 C. chopped peeled cucumbers
    4 C. chopped tomatoes
    1 1/2 C. chopped sweet onions
    1/2 C. chopped green bell peppers
    2 whole cloves garlic
    1 1/2 C. cubed whole grain bread
    2 C. water
    2 T. red wine vinegar
    1 t. salt or to taste
    1 T. extra virgin olive oil

    1 green bell pepper, chopped
    1 cucumber, peeled and chopped
    1 medium sweet onion, chopped
    4 slices whole wheat bread, cubed and toasted

    2 T. chopped fresh parsley

  1. In a large bowl, combine the first 10 ingredients. Stir well, and spoon half of the gazpacho mixture into the blender. Blend until smooth and pour into a large bowl. Blend remaining mixture until smooth and add to the bowl. Chill for several hours or serve immediately.
  2. Put the remaining chopped bell peppers, cucumbers, onions, and toasted bread cubes into separate bowls.
  3. Spoon gazpacho into serving bowls and garnish with a pinch of parsley. Serve the bowls of bell peppers, cucumbers, onions, and bread cubes at the table and allow the guests to add them as they choose. Makes 7 1/2 cups or 4 to 5 servings.

Click here for past cookingwithzel@home.comeonin recipes


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