Thursday, August 4, 2011


I have finally gotten over my mental block and made Gazpacho. It would be hard to name an easier, more nutritious, or sublime blend of ingredients than this!  All you need is some crusty bread and good cheese to go with it.
This recipe is taken from "Moosewood Cookbook" by Mollie Katzen, my favorite vegetarian cookbook author. 

4 cups tomato juice
1/2 cup finely minced onion
1 medium clove garlic, minced
1 medium bell pepper, minced (I used red)
1 tsp. honey 
1 medium cucumber, peeled, seeded, & minced
2 scallions, minced
juice of 1/2 lemon + 1 lime
2. Tbs. wine vinegar
1 tsp. each - basil & tarragon
1/4 scant tsp. cumin
1/4 c. freshly minced parsley
2 to 3 Tbs. olive oil
1 - 2 tsp. salt or to taste (adjust according to the tomato juice chosen)
black pepper, cayenne, to taste (I used 1 very small serrano pepper instead)
2 cups freshly diced tomatoes

Combine all ingredients. 
(Optional: Purée all or some) CHILL UNTIL VERY COLD. 

1 comment:

  1. I took Aug's advice and puréed the whole thing. I used 1 Tablespoon each of basil and fennel (no tarragon) from my garden and the 1/4 c. parsley as well. This recipe and her Spaghetti Sauce is reason enough to have an herb garden.