
Time to break out the chilled soups. A simple gazpacho is quick to make. Always light and refreshing. There are countless variations on the theme of blended raw vegetables so feel free to experiment. The basic idea remains the same - blend raw veggies and serve chilled.
Here is a simple version you can prepare in minutes. Alter the quantities to your liking.
3 cups vegetable juice or tomato juice
2-3 seeded and chopped fresh tomatoes (peel them too if you prefer)
2-3 tbsp vinegar (I've used balsamic, white wine, red wine)
2-3 tbsp extra virgin olive oil
1-2 celery stalks, chopped
1 cup red bell pepper, chopped (roasted pepper would be really yummy)
1 cup peeled, seeded, chopped cucumber
1/4 cup chopped onion
1 clove garlic, smashed
1 tsp Worcestershire sauce
Blend it all to the consistency you prefer. Or hold some of the chopped veggies back and add them to the blended soup for added texture. Hey, don't blend any of it. Summer is not the season to constrain yourself. Experiment. Wing it. A squeeze of fresh lemon or lime juice would brighten it. A few dashes of hot sauce would kick it up a notch. A garnish of freshly chopped cilantro, chives, parsley would be nice.
It will taste better the next day.
Note: store in a non-reactive, non-metal container.
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