FatFree Home
FatFree Recipe Archive
More gazpacho recipes from FatFree

saffron-gazpacho recipe

Date:    Tue, 21 Jun 94 12:15:00 EDT
 From:    "Anne.Cox" (20676AC@msu.edu)
 Saffron Gazpacho
 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.
 kwvegan vegan