Tuesday, June 28, 2011

Good-Ass Gazpacho

There's nothing quite as refreshing nor quite as satisfying on a 93 degree summer day than a bowl of chilled gazpacho. I just made a batch of what I think may be my best yet. 

Here's what's in it:

Good-Ass Gazpacho (Vegan, mostly raw, gluten free)

  • 1 ear fresh corn, corn cut from the cob
  • 4 button mushrooms 
  • 1 hothouse cucumber 
  • 1 large red bell pepper
  • 4 plum tomatoes 
  • 1 red onion 
  • 3 garlic cloves, minced
  • 2 avocados
  • 1/2 cup non-dairy cream cheese (I used Tofutti brand)
  • 32 ounces tomato juice 
  • 1/4 cup white wine vinegar or apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 tablespoon kosher salt
  • 2 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes (option if you like heat with your chilled soup)
  • 1 hand full cilantro chopped

  • Chop all veggies in to bite-sized pieces and combine in a large bowl (all except the avocado, unless yours happen to be on the more firm side of ripe) Mix veggies together with salt, pepper, vinegar, olive oil, red pepper and cilantro. Add the tomato juice. Add cubed avocado and drop teaspoon-full scoops of cream cheese substitute into the mix. Stir gently and let chill for at least one hour. The longer gazpacho sits, the better it will taste.