Summer Gazpacho (vegan)
From the kitchen of Cynthia Orlandella
“Vine-ripe tomatoes are the best for this recipe. We usually double the recipe and enjoy it for a few days. Adjust all ingredients to your liking. We like the celery crunch, but anything can be omitted.”
Ingredients for the base
• 6 large or 8 medium vine-ripe tomatoes, quartered (skin and all)
• 1 cup packed fresh basil
• 1/3 cup apple cider vinegar (or more to taste)
• 2 Tablespoon olive oil (okay to omit if oil-free diet)
• 1 teaspoon soy sauce or tamari
• 1 to 3 cloves of garlic (adjust to taste)
• Himalayan salt (okay to omit)
• fresh ground black pepper, to taste
Ingredients for the crunchy extras
• 1 yellow or red bell pepper, finely chopped
• 1 or 2 cobs of corn (kernels cut off) or 2 cups frozen
• 1 (or more) green apple, chopped
• 2 stems of celery, chopped
Directions
- Combine all the base ingredients in a blender until desired chunkiness or smoothness.
- Place all the crunchy extras in a large serving bowl, and pour the base over them. Serve well-chilled. It’s even better the next day!
