Well I can tell you this Vegan Mofo challenge to write a new blog post every day for the month of September is going to be harder than I thought. I just came off a 14 1/2 hr shift (including drive time) and I’m beat tired! And I got 3 more nights of this before my weekend!
Oh boy.
Luckily for me (actually for you!) I whipped up a batch of this Gazpacho before I left for work yesterday.
Gazpacho
What the heck is Gazpacho anyway, you may ask.
Basically it’s soup. Chilled, uncooked, soup made from raw vegetables.
When I mention this to non-veggie friends they usually turn their noses up in disgust….. but it’s actually very good!
Refreshing is actually the best way to describe it. Especially if the veggies just came right out of the garden.
You’ll want to start with some tomatoes, as fresh as you can get…..chopped finely. Now add a cucumber, and some red onion. And then pour some fresh tomato juice (or V8) over the top. Sprinkle on some salt, pepper, and garlic and add a splash or two of vinegar and you have Gazpacho. Oh and since its a Spanish soup – go ahead and chop up one of those Hatch Green Chiles too.
Now we’re talking. Perfect.
It’s really easy to make, and taste amazingly good with fresh ingredients.
I hope you’ll give it a try.
Prep time: 20 mins
Cook time: 1 min
Total time: 21 mins
Serves:
Serving size:
Calories:
Fat:
- ½ of a large red onion, diced
- ¾ of a large cucumber, also diced
- 1 clove of garlic, minced
- 2 large tomatoes, as fresh as you can get
- 1-2 tablespoons of roasted green chile
- 1½ cups tomato juice (or V8 juice)
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Combine all ingredients in a large mixing bowl
- Chill at least 1 hour before serving
