Sunday, May 3, 2009


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.


  • 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.

No comments:

Post a Comment