14 Sep 09 Update: Bumping this up to 5/5 happy monkeys because it’s just that good. Not to mention super-easy to make. I just got done eating a bowl for dinner tonight, whipped up at 11 pm after a long day. I think my earlier rating may have been colored by Matt’s adverse reaction. But I just love it. And so does my tummy. This soup was a lifesaver on my recent camping trip to Sequoia. While everyone else was munching on sandwiches for lunch, I was downing chilled gazpacho from a water bottle. I had prepared a big batch the night before, filled some water bottles and stuck them in the freezer. Fantastic!
12 Jul 09 Original Post: Our house with its west-facing back windows heats up like a greenhouse in the California summer. On a hot day like this, cold soup for dinner is the only answer. Traditional Spanish gazpacho is made with bread, so I adapted it to be gluten-free, vegan, raw and anti-candida diet friendly. Yum.
– 9 roma tomatoes
– 1 small lemon cucumber (can use regular cucumber if you don’t have lemon cucumbers)
– 1 red pepper
– juice of half a lemon
– 1/3 bunch parsley
– 2 stalks celery
– 2 green onions
– 1/8 red onion
– 1 garlic clove
– 1/4 cup olive oil
– red pepper flakes, salt and black pepper to taste
Put all ingredients in a food processor and blend away. Chill for an hour before serving.
I gave this 4/5 happy monkeys. Matt on the other hand.. well, let’s just say he had his heated it up and doused in bacon-cheddar and parm, then moved straight on to peanut butter and Hersey’s syrup on a spoon for dessert. I don’t think the gazpacho was his favorite. But I loved it and that means more for me!