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  Ripe tomatoes 2
  Cucumber 1
  Green pepper 1
  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)
  Onion 1
  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.

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