Gazpacho Part I
Summer calls for lots of fresh veggies and one way to get a healthy serving of them is to make some delicious gazpacho. It is a great summer meal since you don't turn the stove or oven on to make it and the ingredients are available in abundance. Gazpacho is a favorite of ours, so you will see this often on our weekly menu plan.
This recipe has lots of vitamin C, and three of some of my favorite flavors: horseradish, avocado and cilantro.
Gazpacho I
1 C peeled, seeded and chopped cucumber
3 C chopped tomatoes
1 chopped red bell pepper
1 chopped yellow bell pepper
1 medium chopped sweet onion
Handful of chopped fresh cilantro
Place ingredients in bowl and mix together.
In another bowl or big glass jar mix the following:
1/2 T olive oil
1/2 T prepared horseradish
1/2 T balsamic vinegar
1/2 T rice vinegar
2 C tomato or veggie juice
1 minced garlic clove
Salt and pepper to taste
Pour the liquid over tomato mixture.
The soup will definitely blend better and the flavors enhanced if you let it chill at least 2 hours or overnight.
Optional Toppings: sour cream or plain yogurt and chopped avocado
Although, this is not a raw recipe if you use V-8 or bottled tomato juice or prepared horseradish, you could make it raw by juicing some tomatoes and a few stalks of celery and using raw horseradish root.
Look for more gazpacho recipes as the summer progresses. Cheers!
This recipe has lots of vitamin C, and three of some of my favorite flavors: horseradish, avocado and cilantro.
Gazpacho I
1 C peeled, seeded and chopped cucumber
3 C chopped tomatoes
1 chopped red bell pepper
1 chopped yellow bell pepper
1 medium chopped sweet onion
Handful of chopped fresh cilantro
Place ingredients in bowl and mix together.
In another bowl or big glass jar mix the following:
1/2 T olive oil
1/2 T prepared horseradish
1/2 T balsamic vinegar
1/2 T rice vinegar
2 C tomato or veggie juice
1 minced garlic clove
Salt and pepper to taste
Pour the liquid over tomato mixture.
The soup will definitely blend better and the flavors enhanced if you let it chill at least 2 hours or overnight.
Optional Toppings: sour cream or plain yogurt and chopped avocado
Although, this is not a raw recipe if you use V-8 or bottled tomato juice or prepared horseradish, you could make it raw by juicing some tomatoes and a few stalks of celery and using raw horseradish root.
Look for more gazpacho recipes as the summer progresses. Cheers!
Posted by Chive Talkin at 6/18/2009 7:39 PM 
Categories: Favorite Recipes
Tags: avocado cilantro horseradish gazpacho flexitarian vegetarian
Categories: Favorite Recipes
Tags: avocado cilantro horseradish gazpacho flexitarian vegetarian
This sounds like what I love to do during the summer with my pico de gallo. I just add all the other veggies to it! Cucumbers, squashed, of course avacado....
Yum, yum. And, jalapenos are a must with my tastebuds!
Great share and recipe!
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Thank you! I can eat pico de gallo by the spoonfuls, too. For a little heat, jalapenos would be a great addition to a gazpacho.
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I love Gazpacho. I will give this recipe a try.
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Thanks for stopping by... Let me know how your gazpacho turns out. I literally could eat it everyday and when I have it made, I do!
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