New World Gazpacho – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 3 cups tomato juice, V-8 or Hot & Spicy V-8
- 2 tablespoon olive oil
- 1 small red onio
- 3 small tomatoes
- 2 tomatillos
- 1 bell pepper
- 1 small jicama
- 1/2 cup corn kernels
- 1 can or 1 cup cooked black beans, rinsed & drained
- Juice of 2 limes
- 1/2 – 1 fresh jalapeno, finely minced
- 2 garlic cloves, finely minced
- 1 chipotle jalapeno, finely minced
- 1 – 3 teaspoon adobo sauce from chipotle can (or 1 – 3 teaspoon Pickapeppa sauce or vegan Worcestershire sauce)
- 1/2 teaspoon cumi
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1 teaspoon vegan sugar
Directions:
Chop all vegetables and mix all
ingredients in a large non-metallic
bowl. Chill at least 24 hours before
serving. Serve chilled with additional
cilantro, diced avocado, and tortilla chips.
An alternate method is to puree part or
all of the soup in a blender before
adding the jicama, corn, and beans.
This gives a thicker, smoother, more
sophisticated texture.
The oregano and cilantro stand in for
the Mexican herb epazote, which can be
hard to find fresh. If you have access
to fresh epazote, feel free to use it
instead.
Serves: 8-10
Preparation time: 1 hour
[tubepress mode=’tag’, tagValue=’New World Gazpacho’]