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GAZPACHO - COLD SOUP WITH TOMATOES, CUCUMBERS AND PEPPERS - RECIPES

RECIPES

Creams and soups

GAZPACHO - COLD SOUP WITH TOMATOES, CUCUMBERS AND PEPPERS

GAZPACHO - COLD SOUP WITH TOMATOES, CUCUMBERS AND PEPPERS

Ingredients

App. 4 servings
NB : Preferable to use organic ingredients

Place the following in a blender:

  • 3 cups (750 ml) of very ripe tomatoes (app. 3 tomatoes)
  • 1 cup(250 ml) cold water
  • ¾ cup (190 ml) chopped cucumber (app. ½ cucumber)
  • ½ cup (125 ml) chopped green or red pepper (app. ½ pepper)
  • A small piece of onion finely chopped or 1 to 2 chopped scallions
  • 1 finely chopped clove of garlic (optional)
  • Finely chopped parsley
  • 1 slice of whole wheat bread
  • 1 tablespoon (15 ml) of  MSG-free dehydrated vegetable or beef broth
  • ¼ to ½ c. teaspoon (1 to 2 ml) sea salt
  • ¼ teaspoon (1 ml) oregano, basil, thyme or marjoram
  • Pinch of black pepper

Blend all ingredients thoroughly and drain the mix  through a sieve.

Pour mixture in a dish and add the following :

  • ¼ cup(65ml) mayonnaise

OR

  • 3 tablespoons (45 ml) cold pressed vegetable oil and one teaspoon(5ml) of apple cider vinegar

Mix again and add the following :

  • 1/3 cup (85 ml) cubed tomatoes
  • 1/3 cup (85 ml) cubed pepper
  • 1/3 cup (85 ml) cubed cucumber
  • 1 finely chopped scallion optional

Chill a minimum of 2 hours before serving.
Decorate each bowl with small grilled croutons and basil leaves.

Lise Guénette, ND.A.
All rights reserved

Preparation

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