Wednesday, July 28, 2010

Chunky Gazpacho

This is perfect recipe for a hot summer day. Refreshing and not one ounce of heat it need to create this tasty and filling soup.

4 large ripe tomatoes, peeled, seeded and chopped
2-3 medium orange or yellow tomatoes, peeled, seeded and chopped
1 small red onion, finely diced
1 cucumber, peeled, seeded and diced
2 Anaheim peppers, seeded and diced
1 garlic clove, diced
1-3 sprigs fresh dill, diced
1-2 teaspoons fresh thyme, leaves only
1/4 cup fresh basil, cut into strips
2 tablespoons freshly squeezed lemon juice
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
salt and pepper to taste
several drops of Tabasco sauce to taste
1 teaspoon vegan Worcestershire sauce
1 cup tomato sauce
1 (14.5 ounce) can vegetable broth
  1. Combine all ingredients, place in a non-metal, non-reactive storage container, cover tightly and refrigerate overnight. This allows the flavors to blend. This soup really gets better every day!
  2. Enjoy!

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