Ramen Girl (ramen_girl) wrote in vegancooking,
Ramen Girl

2 Gazpacho Recipes:

Red Gazpacho
Serves 4 - 6

This full-bodied version of contemporary gazpacho is best at the peak of harvest, when all of the vegetables are dazzlingly ripe. And on a hot day, there is nothing more refreshing.

* 4 or 5 large ripe tomatoes, peeled, seeded, and chopped
* 1 serrano pepper, minced
* 5 cloves garlic, minced
* 2 lemon cucumbers, peeled, seeded, and diced
* 1 red bell pepper, seeded and diced
* 1 red onion, peeled and thinly sliced
* 1 ripe but slightly firm avocado, peeled and diced
* 4 cups vegetable stock
* 2 tablespoons fresh lemon juice
* 2 tablespoons medium-acid red wine vinegar
* 2 tablespoons chopped fresh basil
* 2 tablespoons chopped fresh Italian parsely
* 4 tablespoons chopped fresh cilantro
* kosher salt and black pepper in a mill
* 1/2 cup best-quality extra-virgin olive oil

Combine all of the vegetables in a large bowl. Add the stock, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve.

Golden Gazpacho
Serves 4 - 6

Certain varieties of golden tomatoes have a rich, velvety texture; this soup highlights that luscious quality.

* 4 or 5 ripe golden or orange tomatoes
* 3 cups vegetable stock
* 1 small red onion, minced
* 2 teaspoons finely minced garlic
* juice of 1 lime
* kosher salt and black pepper in a mill
* 1 ripe avocado, peeled and sliced
* 4 tablespoons best-quality extra-virgin olive oil
* 2 tablespoons fresh minced chives

Peel the tomatoes and gently remove their seeds. Chop the tomato flesh very finely or pass it through a food mill (do not puree in a blender or processor) and place it in a large bowl. Stir in the stock, onion, garlic and lime juice. Taste the soup and season with salt and pepper. Fold in the avocado and chill the soup for at least one hour. Remove the soup from the refrigerator, ladle into soup bowls, and top each serving with a generous tablespoon of olive oil and a sprinkling of chives.

I found these recipes here.
Tags: ethnic food-spanish, soups-cold, vegetables-tomatoes
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