Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this adaptation of the classic Spanish soup deliciously combines the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup. 6 ripe tomatoes, peeled and chopped 1 purple onion, finely chopped 1 cucumber, peeled, seeded, chopped 1 sweet red bell pepper (or green) seeded and chopped 2 stalks celery, chopped 1-2 Tbsp chopped fresh parsley 2 Tbsp chopped fresh chives 1 clove garlic, minced 1/4 cup red wine vinegar 1/4 cup olive oil 2 Tbsp freshly squeezed lemon juice 2 teaspoons sugar Salt and fresh ground pepper to taste 6 or more drops of Tabasco sauce to taste 1 teaspoon Worcestershire sauce (omit for vegetarian option) 4 cups tomato juice Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Serves 8. ------------------------------- Andalusian Gazpacho This basic version of gazpacho is the one travelers would be most likely to encounter when touring through Spain. The fact that this soup is commonly found, however, in no way renders it "ordinary". One taste of this chilled gazpacho and you will be instantly transported to a land of whitewashed walls, red-tiled roofs,and a golden sun... Diners: 4 Preparation time: 30 min. Difficulty: easy Ingredients 10 oz of bread 21 oz. of tomato 2 cloves of garlic 2 onions 2 red and green peppers 1 cucumber (optional) 7 tablespoons of oil 2 tablespoons of vinegar 1 1/2 tablespoon of water Cumin (optional) Preparation In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served. Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices. ------------------------------------------- Black Bean Gazpacho 2 cups dried black beans, sorted and rinsed 6 cups richly flavored veggie broth 2 large onions, finely chopped .5 cup celery, chopped .5 cup carrots, chopped 1 tablespoon lemon juice Optional garnishes: chopped cucumber, chives, bell peppers, tomatoes; croutons; thin lemon slices Do the soaking thing with the beans (1 hour after boiling or overnight, whichever you and your intestines prefer). Drain and rinse well. Place beans in a saucepan with stock, onion, celery, carrots, and lemon juice. Bring to a boil, then simmer slowly, partially covered for 2 hours. Puree veggies and beans with the liquid. Reheat to a simmer or chill. Taste and adjust seasoning. Add a little more stock if it's too thick. Ladle into wide bowls and serve garnishes separately in smaller bowls. Serves 6. ------------------------------------------------ Black Bean Gaspacho (from Sunset Magazine, June 1995, p. 150) The soup keeps cool two ways. You refrigerate the basic ingredients - then whirl them smooth in a blender - and use chilly tasting cucumbers with mango for salsa that is spooned onto the soup. 2 cans (14 or 15 oz. each) black beans, cool or chilled 1/4 C vegetable broth, chilled 1 t cumin 1/2 t ground corriander 1 C European cucumber, in 1/4 inch cubes 3 T chopped red onion 3 T lime juice 1 medium (about 3/4 lb.) firm-ripe mango 1/4 to 1/2 t crushed hot red chillies 3 T unflavored non-fat soy yogurt (as a garnish) Fresh cilantro leaves Rinse and drain beans. In a belnder, combine 1 1/4 C beans, broth, cumin and ground coriander, whirl until smoothly pureed. Pour soup into a bowl and pour in remaining beans. Use now, or if making ahead, chill up to 1 day. Mix cucumber, red onion, and lime juice. Cut peel off mango and slice fruit from sides and edges of the flat pit. Discard pit. Cut mango pieces into 1/2 inch cubes and add to cucumber mixture, season to taste with chillies. Use now or, if making ahead, chill up to 6 hours. Ladle soup into shallow bowls and spoon cucumber-mango salsa into each. Garnish with yogurt asnd cilantro leaves. Add salt to taste. Serves 2 or 3. Per serving: 225 calories, (8% from fat); 11 g. protein; 1.9 g. fat; 43 g. carbohydrate; 694 mg sodium. --- end of quoted recipe--- Note: The recipe called for non-fat dairy yogurt. I modified it to soy yogurt to make it vegan and McDougall compliant. With dairy yogurt the recipe has 0.3 mg. of cholesterol. The sodium content can be reduced greatly by using home cooked black beans (or dehydrated instant black beans which have no salt added). ------------------------------------------------ SPICY BLACK-BEAN GAZPACHO (MAKES FOUR MAIN-COURSE SERVINGS)~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 red pepper, seeded and chopped 2 jalapeno peppers, seeded and chopped 4 large green onions, chopped 2 cloves garlic, minced 3 *ripe* red tomatoes, chopped 1 can (19 oz/540 mL) black-beans, rinsed and drained 1 can (19 oz/540 mL) tomato juice 2 Tbs. (25 mL) red-wine vinegar, or to taste 1 Tbs. (15 mL) balsamic vinegar, or to taste Salt and black pepper 1/2 cup (125 mL) chopped fresh coriander FF sour cream (optional) *Place red pepper, jalapeno peppers, green onions, and garlic in food processor; process until mixture is finely chopped. Transfer to large bowl. *Add tomatoes to food processor; process until finely chopped. Add to pepper mixture, along with black-beans and tomato juice. *Add vinegars to taste. Season with salt and pepper (although I imagine salt could be passed as canned beans are often salty enough). *Refrigerate until cold. ** NOTE: Tomato-based soups are at their best when chilled overnight so flavors mellow. TO SERVE: Ladle soup into chilled bowls, sprinkle with coriander, and top with a dollop of FF sour cream. Serve with grilled garlic and herb bread. -------------------------------------------- Title: Make-ahead Gazpacho Categories: Vegetarian, Soups Servings: 6 2 c Vegetable Stock 2 c Tomato juice 2 T Lemon juice 2 T Green taco sauce 1 t Sugar 1/2 t Garlic salt 1/8 t Pepper Cucumber * Green pepper ** 4 x Large tomatoes *** 3 x Green onions **** * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. ------------------------------------ Ray's Unforgettable Gazpacho Ingredients: 1 cup chopped green peppers 1 cup diced fresh tomatoes 1 cup chopped (walla walla if possible) onions 20-25 cloves of (hardneck if possible) garlic 2 large jalapeno chiles diced without seeds 1 large can of V8 or tomato juice 4 tbls fat free sour cream Mexican herbs to match your tastes (cilantro, chili powder, cumin, crushed red pepper etc.) Cool tomato juice or V8 in the freezer until it is very cold. Pour into soup bowls and stir in herbs. Add a couple of tablespoons of tomatoes, peppers and onions. Crush one or two cloves of garlic into the mix. Add a teaspoon or two of jalapeno, and stir everything gently. Add a modest dollop of fat free sour cream in the center of the bowl. Say your prayers. Note: The quantities of things you put into the liquid can vary infinitely. Experiment until you get things to please you. If I perspire profusely at the temples, I know I've gotten things right for me, but gentler versions are great for beginners. -------------------------------------------------- GAZPACHO 4 C cold tomato juice 1 small, well minced onion 2 C freshly diced tomatoes 1 C minced green pepper 1 diced cucumber 2 scallions, chopped 1 tsp honey 1 clove crushed garlic juice of 1/2 lemon & lime 2 T wine vinegar 1 tsp each tarragon & basil dash of ground cumin 1/4 C freshly chopped parsley dash of tabasco sauce salt & pepper to taste Combine all ingredients & chill for at least 2 hours. Puree if desired ----------------------------------------------------------- Its easy and refreshing and you can pretty much make it up as you go along (nothing is exact) Makes about 4 modest servings Gazpacho 1 can or bottle of your favorite veggie juice (I like Knudsen's Very Veggie--the seasoning is more interesting and not overly salted like V-8) 1/2 cucumber (about) 1/2 green or other bell pepper 2-3 stalks of celery 1/2 onion 1 garlic clove (more if you like garlic) Dash of lemon juice if necessary (Very Veggie doesn't need it, other juices might) Dash of your favorite seasonings (I like basil, thyme and powdered cumin for a little flavor hum--it varies each time and some juices are pretty bland.) Chop up all the veggies fairly finely (or chunky if you like 'em that way) Add them to the juice and add seasonings of your choice and chill. (In the past I used to blend a piece of bread into the juice before adding the veggies, it gives it more body--but I prefer it without) You can also add chopped up fresh tomatoes if you like your soup that way, I like to have the crispness of the veggies but not the mushiness of tomatoes. Any other summer veggies work well too, summer squashes are good. You can add as many (if you like chunky) or as few veggies (if you like smoother) to your own tastes and season it as strongly as you like. When I have it, I dollop fat-free plain yoghurt on top, in our house we've gotten so used to substituting fat-free yoghurt for sour cream that even the fat-free sour cream tastes too rich to us. Soup is good served with fresh bread. ------------------------------ Basic Gazpacho (Serves 1) 1/2 cucumber, cut into chunks 4 ripe medium tomatoes (I use Roma tomatoes) 1/2 bell pepper, cored, seeded and cut into chunks 1/4 yellow onion, cut into chunks 1 clove garlic, chopped 3 T wine vinegar pinch of oregano salt and pepper to taste Put everything in a blender, and puree. Refrigerate 15 minutes, or until cold. Variations include substituting yellow tomatoes, red bell peppers, or balsamic vinegar, or adding a few sprigs of fresh basil. -------------------------------- Spicy Gazpacho Recipe By : Weight Watchers 1999 Daily Coach, week 7 Serving Size : 6 Preparation Time :0:00 Categories : Ww's Dieting With The Duchess Soups And Stews Vegetables Ww Program Materials Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cucumber -- peeled seeded and chunked 1 green bell pepper -- seeded and chunked 2 celery stalks -- chunked 1 white onion -- chunked 1 garlic clove -- peeled 1 1/4 cups low-sodium vegetable juice 1/4 cup red-wine vinegar 1/2 teaspoon hot red pepper sauce 1/2 teaspoon salt 1 plum tomato -- seeded and chopped Makes 6 servings This is a very chunky gazpacho, filled with bits of vegetables. If you prefer a smoother consistency, process for a longer time in the food processor. Different hot sauces will produce different results. For example, red pepper sauce is a bit hotter; green pepper sauce, made from jalapeno peppers, is somewhat mellower. For a milder soup, omit the hot sauce entirely and use a spicy vegetable juice. 1. In a food processor, combine the cucumber, pepper, celery, onion and garlic; pulse 8-10 times to break up. Add the vegetable juice, vinegar, pepper sauce and salt; process to a fine dice. Transfer to a nonreactive bowl and refrigerate, tightly covered, at least 2 hours. 2. Serve, sprinkled with the tomato. Per serving: 39 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 240 mg sodium, 8 g total carbohydrate, 2 g dietary fiber, 1 g protein, 30 mg calcium. POINTS PER SERVING: 0. Converted by MC_Buster. --------------------------------- --Gazpacho Recipes Ingredients: 1 cucumber, peeled and diced 1 green bell pepper, diced 5 green onions, chopped 2 cloves garlic, minced 3 tomatoes, diced 2 stalks celery, diced 2 1/2 cups cooked navy beans,rinsed and drained 2 tablespoons olive oil 6 tablespoons red wine vinegar 1 can (46 ounce size) tomato juice 1 teaspoon ground cumin 1 tablespoon minced fresh parsley 1 tablespoon minced fresh basil 1/2 tablespoon minced fresh oregano 1/4 teaspoon salt Directions: In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice. Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold. -------------------------------------------------