Vegetarians recipes |
Gazpacho |
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| The Base: 1 can diced or stewed tomatoes - (14 to 16 oz) -- undrained 2/3 large cucumber -- peeled, and cut into chunks 2/3 large green or red bell pepper -- cut into chunks 2 bunches scallions -- cut several pieces 1 Handful parsley sprigs 1 tablespoon chopped fresh dill (or 1 tspn dried dill) Finish the soup: 3 cups tomato juice -- or as needed 1/3 large cucumber -- peeled, and finely diced 1/3 large green or red bell pepper -- finely diced 2 fresh plum tomatoes -- finely diced 1 large carrot -- peeled, and finely diced 1 medium celery stalk -- finely diced Juice of 1/2 to 1 lemon -- to taste 2 teaspoons chili powder -- or to taste Salt -- to taste Freshly-ground black pepper -- to taste |
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Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth. Transfer the puree to a serving container. |
