Author: email@example.com | Category: Food for Thought, Full Plate Generation, Recipes | Tags: appetizer, entree, fat-free, Gazpacho, non-dairy, Recipe, side dish, soup, tomatoes, Vegan, vegan plant-based, Vegetarian, Whole Food
What I love about summer are the small farm stands and markets that crop up in our area. Each one has something special to offer. It may be a different variety of onion, a recipe shared or a nice conversation with a local farmer. I recently learned about sorrel from the farmer that manages our CSA. There are two types of sorrel. The French sorrel is a small, flat leaf (on the left); wood sorrel looks like clover with little pods (on the right). In fact, I found wood sorrel growing in our flower beds. Sorrel has a sour, lemony taste that I thought would be a nice addition to my gazpacho. Last week I picked up some Kirby cucumbers and scallions at an Amish farm stand and yellow tomatoes, green peppers and sorrel from our CSA. Sounds like I have the makings for Gazpacho.
Gazpacho is a soup of Spanish origin that’s made of raw vegetables and served cold. There are a lot of recipes out there (880,000 appeared in my search), but I thought I’d come up with one of my own, making it 880,001 recipes. This is one recipe that you can’t mess up and can easily make your own. It doesn’t matter what size tomato or how many you have, what type of onions, the color of the peppers or the herbs you use. You can leave it chunky or puree it into a creamy-like soup. You can serve it with some crusty bread to make it a meal. Spoon it into little glasses and garnish with fresh herbs for a refreshing start to your meal. The next time you take a road trip, find a farm stand and bring home some local color. Thanks and make it a Vegi-curious day!
Early Summer Gazpacho
Makes 2 to 4 servings
4 yellow tomatoes
1 large or 2 small scallions
1 Kirby cucumber
1 stalk of celery
1 small bell pepper
1 large clove of garlic
2 tablespoons sherry vinegar
chopped sorrel to taste (optional)
1 teaspoons of sugar
Salt and pepper to taste
In bowl of food processor, process tomatoes until finely chopped. Remove to large bowl. Repeat with scallions, cucumber, celery, bell pepper and garlic. Stir in vinegar, sorrel, sugar, salt and pepper. Adjust seasonings as desired.
Note: You can vary the type of vinegar and/or herbs if you’d like.
26 Jun 2015