VEGAN: Gazpacho

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* Exported from MasterCook *

 

Gazpacho

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 45

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 pounds vine-ripened tomatoes -- with juices

peeled and seeded and coarsely chopped

1 medium golden bell pepper -- (about 6 ounces)

top third cut off and reserved

remainder coarsely chopped

1 medium coarsely chopped red bell pepper -- (about 6 ounces)

1 bunch thinly sliced scallions

white and green parts -- separated

1 slice stale Italian or French bread -- (1 ounce)

crusts removed

soaked in water and squeezed dry

2 tablespoons sherry vinegar or balsamic vinegar

2 large garlic cloves -- finely chopped

1 pinch ground cumin -- (optional)

1 pinch cayenne pepper -- (optional)

Salt and freshly ground black pepper -- to taste

3 tablespoons extra-virgin olive oil

1 pinch sugar -- or to taste

***OPTIONAL GARNISHES***

croutons

diced cucumber

diced green bell pepper

toasted slivered almonds

toasted chopped hazelnuts -- (see Cook's Tip)

additional olive oil

 

MAKES 4 SERVINGS

 

This uncooked chilled soup relies solely upon fresh vegetables for quality,

in Andalusia, many cooks would be horrified if you asked for the Tabasco

sauce (and even worse, Worcestershire sauce) that often spikes gazpacho in

this country. In their eyes, it's an adulteration of the pure fresh

flavors of tomato and bell pepper that are the heart and soul of

Andalusia's world-famous contribution to gastronomy. But if you must,

offer it separately, as an option. If golden peppers are unavailable, use

green instead. While this soup is not traditionally served as a meal in

Spain, it easily becomes a light lunch If you Include all the delicious

optional garnishes.

 

In a food processor fitted with the metal blade, place the tomatoes,

chopped bell peppers, white parts of the scallions, bread, vinegar, garlic,

cumin and cayenne (if using), and salt and pepper, Process until smooth and

foamy. With the motor running, add the oil in a steady stream. Transfer

to a large bowl. Cover and refrigerate for at least 1 hour.

 

While the soup is chilling cut the reserved yellow pepper top into 4 equal

rings. Stir the chilled soup well. Taste and adjust the seasonings,

adding sugar to taste, as necessary. Divide evenly among 4 chilled soup

bowls. Float a yellow pepper ring in the middle of each and garnish with

the green parts of the scallions. Serve chilled, passing the optional

garnishes separately if desired,

 

Advance Preparation: The soup can be stored, covered, in the refrigerator

for up to twenty-four hours.

 

Variation: To create a distinctively golden and sweet gazpacho, use all

yellow vine-ripened tomatoes and yellow bell peppers. Garnish with diced

red tomatoes and green bell peppers.

 

Cook's Tip: To toast chopped walnuts, slivered almonds, pine nuts, or other

small nut shapes or pieces in the oven: Preheat the oven to 350F

(175C). Spread the nuts in a single layer on an ungreased light-colored

baking sheet. Bake until lightly golden, about 5 minutes, stirring halfway

through the cooking time. Immediately remove from the baking sheet and set

aside to cool.

 

To toast on the stovetop: Heat a small skillet over medium heat. Add the

nuts and cook, stirring constantly, until lightly golden, 3 to 5

minutes. Immediately remove from the skillet and set aside to cool. For

larger whole nuts and nut pieces, increase the cooking time by a few minutes.

 

Per Serving: Calories 188, Protein 4 g, Total Fat 11 g, Saturated Fat 2 g,

Cholesterol 0 mg, Carbohydrate 22 g, Dietary Fiber 4 g, Sodium 69 mg

 

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