Gazpacho is like a soup but it's cold! Therefore, being a perfect summer dish. When the temperatures and humidity rise, cool off with a refreshing bowl of vegan gazpacho curtesy of Chef Michele Hill from Commonwealth Cure. We hope you enjoy!
4 large tomatoes, coarsely chopped
1/2 bell pepper
2 garlic cloves
1 celery rib, chopped
1tbsp lemon juice
1/2 sweet onion, quartered
3tbsp red wine vinegar or balsamic vinegar
1/2 tsp salt
Dash of black pepper
1 tsp fresh parsley
1 tsp fresh basil
1/4 tsp cayenne pepper (optional)
Put cucumbers, tomatoes, bell peppers, garlic, celery and pinion in food processor blend. Add vinegar, salt and pepper blend. Transfer to bowl add parsley and basil. Place in refrigerator for 30 min. Garnish with croutons and avocado. Serve with green salad.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.