One of my favorite memories is having lunch in the summer with my stepmom. We would have cold gazpacho and talk about everything that was on our minds.
I still love the fresh, spicy zing of this cold vegetable soup. After a quick trip to the farmers market, I can have lunch for days -- I make a double batch, so I don't eat it all up at once!
If you think that a cold soup sounds weird, I ask you to give this one a chance. It's delicious and the perfect alternative to a salad on a hot day. Because it's naturally vegan, gluten-free and allergy friendly, it's a great option if you're having friends over for lunch, too.
Gazpacho (from Welcoming Kitchen)
Makes 4 servings
Ingredients:
- 4 roma (plum tomatoes)
- 1/2 green bell pepper
- 1 cucumber
- 1 jalapeño pepper
- 2 tablespoons diced chives
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme
- 1/4 teaspoon salt
Preparation:
1. Seed and chop tomatoes
2. Chop green pepper.
3. Peel and seed cucumber; then chop.
4. Remove seeds from jalapeño and dice.
5. Toss all ingredients together. Pour into a food processor or blender. Blend until very finely chopped and well blended.
6. Chill for at least an hour before serving.
Happy Cooking!
Kim
My new book, Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)
, is available now! Super Seeds
, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes
.
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