Food & Drink Magazine

Warm Weather, Cold Soup

By Yonni @vegandthecity
I found this article and recipe on the PETA website today and it just seemed like the perfect way to celebrate these gorgeous days of spring we have been fortunate enough to enjoy.
The following post is by Lauren Gordon, PETA's celebrity marketing coordinator. Lauren is also a certified holistic health counselor.
Gazpacho is a raw vegetable soup that is served cold. Originally from Spain, gazpacho has seen its popularity transcend borders because of its cool, refreshing taste and acidic bite. Packed with veggies such as tomatoes, cucumbers, and peppers, this dish is as healthy as it is tasty.
Gazpacho
2 cucumbers, diced
3 large tomatoes, diced
1 red pepper, chopped
1 green pepper, chopped
1 red onion, chopped
3 garlic cloves, minced
1/4 cup red wine vinegar
2 1/2 cups tomato juice
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Juice of 1 lime
Tabasco or other hot sauce, to taste
Salt and pepper, to taste
  • In a large glass bowl, combine the vegetables.
  • Add the remaining ingredients and mix well.
  • Add half the mixture to a food processor and blend until smooth. Combine the purée with the original mixture.
  • Chill for 4 hours and serve.
Makes 4 servings
Serving suggestions: Garnish with parsley. Pair the gazpacho with crusty bread or top it off with some avocado.
An idea for entertaining: Serve the gazpacho in small ramekins (as pictured) for a refreshing appetizer or snack.
This recipe was adapted from the Food Network.

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