A vegan cold soup for hot summer months
This cold soup, a staple of Spanish cuisine, especially that of Andalusia, blends tomatoes and raw red peppers, two vegetables brought from Spain to the New World in the sixteenth century. Refreshing and cool, this simple yet robust dish is widely savored in Spain and Portugal during the hot summer months. Often including breadcrumbs, the word gazpacho comes from the Arabic, meaning “soaked bread.” Our vegan version foregoes the breadcrumbs, although you may garnish it with croutons, additional parsley or chopped pepper, or chopped egg.
Ingredients:
1 kg. peeled fresh tomatoes
1 200 g. can peeled tomatoes, with juice
150 g. onion
350 g. red bell pepper
150 g. green celery stalks
2 cloves garlic, peeled
50 ml. extra virgin olive oil
10 ml. parsley
10 ml. Tabasco sauce
10 ml. Worchester sauce
juice of one lemon
salt and pepper
sugar to taste
Instructions:
- Blend all ingredients well.
- Strain through conical strainer, or if you prefer a thicker soup, do not strain.
- Set aside in refrigerator and serve chilled.
Serves: 2
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