Date: Tue, 21 Jun 94 12:15:00 EDT
From: "Anne.Cox" (20676AC@msu.edu)
1/4 t saffron threads
1 t instant veg.broth powder, such as Vogue Vege Base
1/3 c finely minced red onion
1 small clove garlic, finely minced, or
1 large clove roasted garlic
1 c boiling water
2 lbs.ripe plum tomatoes, trimmed, halved, and seeded
1 large cucumber, peeled, seeded, and cut into chunks
1 c coarsely chopped roasted red bell pepper
2-3 T sherry or other red wine vinegar
salt and freshly ground black pepper to taste
chopped chives for garnish
Rub the saffron threads between your palms into a small bowl. Add the broth
powder, onion, and raw garlic (if using). Pour the boiling water on top and
stir. Cover and let steep for 5 minutes.
In a food processor or blender, puree the saffron mixture, plum
tomatoes, roasted garlic (if using), cucumber, and roasted pepper.
Transfer to a glass storage container and stir in vinegar, and salt
and pepper to taste. (The gazpacho should have a slightly acidic
edge.) Cover and chill before serving. Garnish with chives.