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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 15 |
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An excellent cold soup made easily from fresh vegetables. Gaspacho soups will be either Spanish or Italian. This one is similar to an Italian restaurant version and modified by an old country boy in Wisconsin. Served at Troy Garden's annual Savor the Summer festival in August 2009. This soup is best made by the K.I.S.S method (keep it simple silly). Just stick to the basic non-vegetable items and use whatever veggies at hand. Ingredients:
3 cups vegetable broth |
1 cup seasoned rice vinegar with roasted garlic |
1/2 cup red wine (burgandy) |
1/4 cup vegetable oil |
1 (46 ounce) can tomato juice |
4 cups tomatoes, chopped |
2 cucumbers, chopped |
2 onions, rough chopped |
1 tablespoon garlic, minced |
1 handfull green onion |
1 tablespoon paprika |
2 tablespoons dried basil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon red pepper flakes |
Directions:
1. Mix all liquids together.
2. Add all non veggie items into liquid mix.
3. Wash and chop or dice all veggies. Pulse through a blender or leave rough chopped. YOUR CHOICE. Add all to liquids.
4. Chill in refrerator on on ice. Serve cold with crusty bread.
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