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The Vegetarian Feast

Blender Gazpacho

Yield: 6 to 8 servings

This gazpacho keeps for about four days.

For the soup:

4 ripe tomatoes, peeled
2 cloves garlic, peeled
1 small onion, chunked
1 carrot, coarsely chopped
1 cucumber, peeled and coarsely chopped
1 green pepper, seeded and quartered
2 sprigs fresh parsley
1/4 cup chopped fresh basil or 2 tablespoons, dried
1/4 to 1/2 cup lemon juice, or to taste
1/4 cup olive oil
3 cups V-8 juice or 3 cups cold vegetable stock
Salt and freshly ground pepper, to taste
V-8 juice, as necessary

For the garnish:

1 cup cubed tofu
1/2 cup grated carrot
1/4 cup minced green pepper
1/4 cup minced cucumber
1 tomato, chopped
1/2 cup alfalfa or mung bean sprouts
1/4 cup sunflower seeds
Plain yogurt

Place tomatoes in one bowl, all the other vegetables and herbs in another
bowl, the lemon juice and olive oil together in another bowl, and the
stock in another (or have the V-8 in its can). Puree the vegetables in
a blender or food processor with the stock, lemon juice, and olive oil,
according to the directions for cold blender soups below. Pour each
batch off into a large c ontainer, and then, when all the vegetables
have been pureed, stir together well and adjust the seasoning. F or
a richer tomato taste, and to thin out to desired consistency, add
some V-8, then cover and chill for s everal hours.

For the garnish, mix together the cubed tofu, grated carrot, green
pepper, cucum ber, and chopped tomato in one bowl; have the sprouts
and sumflower seeds in separate bowls. Place a spoon ful of the
vegetables and tofu in each servving bowl; spoon in the soup. Toss
with a dollop of yogurt, a clump of sprouts, and a sprinling of
sunflower seeds and serve.

Making cold blender soups: The most efficient way to make a cold
blender soup i s to separate your solid and liquid ingredients,
placing all the solid ingredients in one bowl and adding them to
the blender jar or food processor in batches, with enough of the
liquid (and this includes tomatoes, sin ce they liquefy immediately)
to make a smooth puree. Pour the puree from the blender into a large
bowl, and when all the solids are liquified add the remaining stock or
juice until your soup reaches the desired sonsistency, then correct
the seasoning.


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