Sunday, September 16, 2012

Gazpacho (aka Farmer Market Cold Soup) -- Vegan and GF

I love friends with benefits, especially when the benefits you are talking about are fresh garden veggies!  Got a TON of fresh Roma tomatoes, cucumbers, green onion and peppers from a couple friends this weekend and decided to make up a giant batch of Gazpacho.

Gazpacho is a cold vegetable soup.  It is savory and a little spicy and fresh and wonderful.  And it's a great way to use up your extra vegetables.  Serve it up with a vegan multi-grain bread (from the market).  Just toast up the bread and rub it with fresh garlic.  So good! 

I recommend serving it beside Chickpea Salad on greens or made into a pita sandwich.

I will give approximate amounts, but I just ended up using what I had.  So you may need to start slower on the liquid parts and add as you see fit.

GF AND FOOD ALLERGY NOTE: Some Worcestershire is made with anchovies and/or wheat. Be careful to read labels and buy what you need.

(Notes: I did not peel my tomatoes or cucumber because I don't like to waste any part of the food.  You can peel your veggies if you prefer.)

2 cups finely chopped Roma tomatoes, seeded (peeled if you prefer)
1 cup finely chopped celery
1 cup finely chopped green onion
1 cup finely chopped cucumber, seeded (peeled if you prefer)
1 cup finely chopped red or green sweet pepper
1/2 cup finely chopped fresh parsley
3 cloves minced garlic
3-5 T. white balsamic or red wine vinegar (or your favorite vinegar)
2 T. extra virgin olive oil
1 t. A1 Steak Sauce OR vegan Worcestershire sauce
5 cups Bloody Mary Mix OR Vegetable Juice (I use 3 cups V-8 and 2 cups Hot and Spicy V-8)
1/2 t. crushed red pepper

Mix all together, season with salt and fresh cracked black pepper to taste.  Let chill at least 4 hours before serving. Re-season as needed after taste testing. Serve with crusty bread or croutons and hot sauce on the side.

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