Gazpacho

I think of Gazpacho as liquid salad. It is cold, refreshing, and satisfying. A few additions can make this a complete meal. A thick, hearty slice of whole grain bread with butter, a wedge of cheese, and a boiled egg all make fine companions. This recipe is adapted from my 1977 edition of the Moosewood Cookbook by Mollie Katzen.

Gazpacho

• 4 cups cold tomato juice
• 1 medium onion, minced
• 2 cups diced fresh tomatoes
• 1 cup diced green pepper
• 1 diced cucumber
• 1 bunch scallions, sliced
• 1 clove garlic, crushed
• 1 bunch parsley, chopped
• 1 tsp. honey
• juice of one lime
• 1 Tbsp. fresh basil, chopped
• dash of ground cumin
• dash of tabasco sauce
• 2 Tbsp. olive oil
• 2 Tbsp. wine vinegar
• salt and freshly ground black pepper to taste

Combine all ingredients and chill for several hours.