|Garlic||1 Clove (5 gm)|
|Mixed herb||1⁄2 Cup (8 tbs)|
|Unrefined olive oil||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Chilled water/Vegetable stock||2 Cup (32 tbs)|
|Sea salt/Tamari soy sauce||1 Teaspoon|
|Dry bread crumbs/Yogurt||1⁄2 Cup (8 tbs)|
Place the vegetables in a chopping bowl and chop fine.
Slowly add the oil, lemon juice, and water or stock.
Add the onion and salt or tamari.
Chill 4 hours before serving.
Garnish with dry bread crumbs or yogurt.
Serve gazpacho for the first course when you're having tacos for dinner.
Or, for a special luncheon, scoop out large, firm, red tomatoes, fill them with gazpacho, and top with sour cream or yogurt seasoned with curry.
Set each tomato on a big romaine leaf and pass croutons.