In an effort to stop (or slow down) global warming, P.E.T.A. is encouraging people to adopt a vegetarian diet for 30 days, read here.
I love Gazpacho! It is a raw food packed with vitamins and minerals. It is cold and refreshing. It can be spicy, if you like the heat. It’s even fun to make if you don’t mind chopping vegetables!
So, I am sharing my recipe with you. It is from The Silver Palate Cookbook but I have removed the seafood from the recipe…
SeafoodLESS Gazpacho
Yield: 10 servings
Source: Silver Palate Good Times Cookbook
2 cups fresh bread crumbs
3 cloves garlic, minced
1 cucumber, peeled, seeded and cut into 1/4-inch dice
2 sweet red peppers, cored, seeded and diced
3 jalapeno peppers, cored, seeded and chopped
1 medium-sized red onion, chopped
5 ripe tomatoes, seeded and chopped
5 cups tomato juice
1/2 cup fresh lime juice (4 limes)
1/2 cup olive oil
1 tablespoon ground cumin
Salt and freshly ground black pepper, to taste
1 ripe avocado, peeled and diced
Combine the bread crumbs and garlic and set aside. Combine the cucumber, red peppers, jalepeno peppers, onion and tomatoes in a large bowl. Pour in the tomato juice and lime juice and stir to combine. Add the bread crumb mixture and stir in the oil. Puree half the soup in a food processor fitted with a steel blade or a blender and stir back into the half that is not pureed. Season with cumin and salt and pepper to taste. Refrigerate until cold. Just before serving, stir in the avocado.
