KCB 3.18: Mexican Chilled Vegetable Soup (Gazpacho)
Mexican Chilled Vegetable Soup (Gazpacho)
This chilled soup is very refreshing on a hot day, and requires practically no cooking.
• PREPARATION TIME: 10 minutes
• CHILLING TIME: 1 hour
• YIELD: Enough for 4-6 persons
• CHILLING TIME: 1 hour
• YIELD: Enough for 4-6 persons
• 1 large peeled cucumber diced into 1/2 cm (1/4-inch) cubes (reserve one-third)
• 1 small green pepper, diced into 1/2 cm (1/4-inch) cubes (reserve 1 tablespoon, 20 ml)
• 2 large fresh ripe tomatoes, diced (reserve half)
• 2 tablespoons (40 ml) extra virgin olive oil (reserve 1 teaspoon, 5 ml)
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) fresh lemon juice
• 1/4 teaspoon (1 ml) yellow asafoetida powder (reserve)
• 2 teaspoons ( 10 ml) honey
• 1/2 teaspoon ( 2 ml) dried dill
• 1/4 teaspoon (1 ml) cayenne pepper
• 2 tablespoons (40 ml) Eggless Mayonnaise II
• 2 cups (500 ml) tomato juice
• 2 tablespoons (40 ml) chopped fresh coriander, as garnish
• 2 tablespoons (40 ml) copped fresh parsley, as garnish
• 1 small green pepper, diced into 1/2 cm (1/4-inch) cubes (reserve 1 tablespoon, 20 ml)
• 2 large fresh ripe tomatoes, diced (reserve half)
• 2 tablespoons (40 ml) extra virgin olive oil (reserve 1 teaspoon, 5 ml)
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) fresh lemon juice
• 1/4 teaspoon (1 ml) yellow asafoetida powder (reserve)
• 2 teaspoons ( 10 ml) honey
• 1/2 teaspoon ( 2 ml) dried dill
• 1/4 teaspoon (1 ml) cayenne pepper
• 2 tablespoons (40 ml) Eggless Mayonnaise II
• 2 cups (500 ml) tomato juice
• 2 tablespoons (40 ml) chopped fresh coriander, as garnish
• 2 tablespoons (40 ml) copped fresh parsley, as garnish
1. Blend all the ingredients (except those that are reserved and those for garnish) in a blender or food processor until they are nearly smooth. Empty the contents of the blender into a large bowl.
2. Heat the reserved olive oil in a medium-sized pan over moderate heat. Saute the asafoetida in the hot oil. Turn off the heat. Add the reserved cucumber, the reserved green pepper, and the reserved tomato pieces to the hot pan. Stir them once and add them to the pureed soup. Mix well. Refrigerate. Serve garnished with the parsley and coriander in chilled soup bowls.
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