Delicious Eats

Chilled Tangy Red Gazpacho

with a Crunchy Cucumber Topping

Ingredients

6-8 cherry tomatoes

1 large heirloom or beefsteak tomato

½ large red bell pepper

1 clove garlic, or 3 cloves roasted garlic, finely chopped

2 tablespoons red onion, finely chopped

2 slices organic whole wheat or spelt bread

½ teaspoon red wine vinegar

½ teaspoon cooking sherry

1 teaspoon orange juice

½ teaspoon sea salt, plus to taste

½ teaspoon finely ground pepper, plus to taste

3 tablespoons extra virgin olive oil

1 cup Persian or English cucumber, finely chopped

Directions

To make the gazpacho, slice the tomatoes in halves, or quarters. Roughly chop the pepper, garlic, onion, and bread and add all ingredients into a blender or food processor. Add red wine vinegar, sherry, orange juice, sea salt, pepper and olive oil.

Blend mixture until smooth and creamy, about 30 seconds to 1 minute. Remove from blender and cool for half an hour to overnight. The longer the gazpacho sits, the more pronounced the flavors will be.

To plate the soup when you are ready to serve, ladle some gazpacho into a bowl and top with finely chopped cucumbers and almonds.

© Spork Foods, 2009

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com) and online vegan cooking classes at www.sporkonline.com. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.

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