Summary: This cold Spanish soup is a summertime favorite.
2 quart tomato-based vegetable juice -fresh or store-bought 1/2 cup red wine vinegar or lemon juice -apple cider vinegar works, too 1/3 cup olive oil -virgin of course 6 – 8 clove garlic -crushed. We like it garlicky. 1 – 2 medium sweet onion Walla Wallas, yum 2 medium cucumbers 2 green or red peppers -roasted red is you can afford it 3 – 4 medium tomatoes diced parsley or cilantro to taste cayenne or jalapeno to taste other fresh veggies -optional 2 pinch sea salt -or whatever
- This fresh veggie soup is kind of like liquid salad. Invented by the Spaniards, it’s a killer for those hot summer days when you don’t want to be cooking. You can make enough up to last you several days. This recipe is thicker and more substantial than most gazpacho recipes.
- Chop veggies and place in large bowl or gallon jar (this recipe makes about a gallon). Add juice, oil and vinegar. Add fresh herbs and spices to taste, but don’t overdo. Chill overnight. This cold soup gets better if marinated for a day or two.
Cooking time (duration): 45 min
Diet type: Vegan
Number of servings (yield): 12
Meal type: soups and stews
Culinary tradition: Spanish
Recipe by on.
Microformatting by hRecipe.