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Gazpacho Recipe

I got this recipe from

Not all these soup recipes are vegetarian, but several are.
I modified this by taking out the oil.

Summer Gazpacho

4 cloves garlic
4 shallots
2  14-oz cans canned small white beans, drained
1 1/2 pounds fresh tomatoes, peeled, cored, seeded and cubed
1 cucumber, peeled and seeded
1/2 c. roasted red pappers or canned pimento, drained
1/4 c balsamic vinegar, or 3 T. red wine vinegar
1/2 tablespoon salt
1 tsp freshly ground black pepper
1/2 c slivered basil leaves

With the food processor running, add the garlic and process until minced.
Add the shallots and process 20 seconds until minced.  Scrape the bowl, add
1 cup of the beans and process 30 seconds until pureed;  scape bown and
process 30 seconds more.

Add tomatoes, cucumber and pepper to bowl and process again until pureed,
about 1 minute.  With the machine running, add the vinegar, salt, pepper,
and 6 tablespoons of the basil until blended.  Pour gazpacho into a serving
bowl and stir in 2 cups of the remaining beans.

Chill as long as possible before serving.  Taste and adjust seasonings.
Ladle soup into individual bowls and sprinkle with remainig slivered basil.