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LOCATION: Recipes >> Spanish >> Gazpacho 07

Print this Recipe    Gazpacho 07

Gazpacho
Yield: 6 to 8 servings

4 ripe tomatoes, peeled
2 cloves garlic, peeled
1 small onion, chunked
1 carrot, coarsely chopped
1 cucumber, peeled and coarsely chopped
1 green pepper, seeded and quartered
2 sprigs fresh parsley
1/4 cup chopped fresh basil or 2 tablespoons, dried
1/4 to 1/2 cup lemon juice, or to taste
1/4 cup olive oil
3 cups V-8 juice or 3 cups cold vegetable stock
Salt and freshly ground pepper, to taste
V-8 juice, as necessary

1 cup cubed tofu
1/2 cup grated carrot
1/4 cup minced green pepper
1/4 cup minced cucumber
1 tomato, chopped
1/2 cup alfalfa or mung bean sprouts
1/4 cup sunflower seeds
Plain yogurt

Place tomatoes in one bowl, all the other vegetables and herbs in
another bowl, the lemon juice and olive oil together in another
bowl, and the stock in another (or have the V-8 in its can). Puree
the vegetables in a blender or food processor with the stock, lemon
juice, and olive oil, according to the directions for cold blender
soups below. Pour each batch off into a large c ontainer, and then,
when all the vegetables have been pureed, stir together well and
adjust the seasoning. F or a richer tomato taste, and to thin out
to desired consistency, add some V-8, then cover and chill for s
everal hours.

For the garnish, mix together the cubed tofu, grated carrot, green
pepper, cucum ber, and chopped tomato in one bowl; have the sprouts
and sumflower seeds in separate bowls. Place a spoon ful of the
vegetables and tofu in each servving bowl; spoon in the soup. Toss
with a dollop of yogurt, a clump of sprouts, and a sprinling of
sunflower seeds and serve.

Making cold blender soups: The most efficient way to make a cold
blender soup i s to separate your solid and liquid ingredients,
placing all the solid ingredients in one bowl and adding them to
the blender jar or food processor in batches, with enough of the
liquid (and this includes tomatoes, sin ce they liquefy immediately)
to make a smooth puree. Pour the puree from the blender into a
large bowl, and when all the solids are liquified add the remaining
stock or juice until your soup reaches the desired sonsistency,
then correct the seasoning.

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