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Reprinted with permission from John McDougall.
You can find more recipes by John and Mary McDougall in their cookbooks, which are listed on the Vegan Cookbook Reviews pages.
Newsletter July/August 1998
Gazpacho
Preparation Time: 20 minutes
Chilling Time: 3-4 hours
Servings: 8-10
This recipe was inspired by a delicious Gazpacho we enjoyed on our McDougall Cruise to Belize in June of 1998. My daughter, Heather, and I loved the Gazpacho with the chunks of avocado in it, but we both agreed it was pureed too much. When we returned home, one of the first things I did was to create a similar Gazpacho containing wonderful summer vegetables, but not so heavily pureed. This soup could also be made without using a blender. Chop the vegetables finely (except for the avocado) and combine them in a bowl with the tomato juice and other ingredients.
Ingredients
- 2 cups coarsely chopped tomatoes
- 1 cup coarsely chopped cucumber
- 1/2 cup coarsely chopped celery
- 1/2 cup coarsely chopped bell pepper
- 1/2 cup coarsely chopped green onions
- 1/4 cup canned diced green chilies
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 4 cups tomato juice
- 1 1/2 tablespoons wine vinegar
- 1 1/2 tablespoons fresh lime juice
- 1 avocado, peeled and chunked (optional)
Directions
Combine the tomatoes, cucumber, celery, bell pepper, green onions, green chilies, parsley and cilantro in a large bowl. Place 1 cup of the tomato juice in a blender jar. Add about 1 cup of the mixed vegetables and process briefly. Pour into a separate container. Repeat until the juice and vegetables are all processed. Stir in the wine vinegar, lime juice and avocado, if desired. Refrigerate for 3-4 hours before serving.
Hint:
Do not over process when blending. This delicious cold soup should not be a puree, but should have small pieces of vegetables in it.