The other day I wanted grilled cheese and tomato soup. That is not really the most nutrious meal, so I decided to jazz it up a little. I could add some veggies and avocado to my sandwhich to add nutrients, no problem. I could make my own tomato soup, but I wanted some than just cooked tomatoes, espcially because it was a little warm out that day. Then it hit me, "It's tomato soup served ice cold!" A cool bowl of delcious raw gazpacho would be a lovely compliment to my veggie sandwhich.
I based the recipe on my own knowledge and a bunch of other recipes I saw on Google (I really liked all the veggies in The Pinoneer Woman's recipe). I added or left out what best suit me. By the way, some recipes will call for worcestershire sauce. It is not vegan or vegetarian, it contains anchoivies. I left it out, but a little bit of soy sauce would be a good replacement.
I will post my sandwhich recipe in a separate post.
The soup recipes make 4-6 servings.
2 cloves of garlic
1/2 medium onion, pealed
1 cucumber, cut into quarters
1 zucchini, cut into quarters
1 red bell pepper, seeds and stem removed
2 stalks of celery
1 large carrot, cut into quarters
3 tbs olive oil
1/4 cup red wine
2 tbs fresh clinatro
1 tbs fresh chives
Water, as needed
Salt and pepper
It is pretty simple, throw everything in a food processor, except the chili powder, salt, and pepper. I recommend pulsing it slowly at first to break chop the big pieces. I left mine a little chunky. Add water as needed to bring it to a soup-like consistency.
Season with the chili powder, salt, and pepper as desired.
Pour the soup into a big bowl and let it chill. The longer it sits, the better it tastes. I let mine chill while I made my sandwhiches.
Once it is cold, serve it up and garnish with some hot sauce, extra clinatro or chives, or anything you like.
And hey Mom, "Give me a slice!" (family joke)