Chilled Gazpacho With Gingered Vegetable Stock
Recipe By : Vegetarian Times Magazine, June 2001
Serving Size : 8
***VEGETABLE STOCK***
1 quart water
3 cups chopped carrots
3 cups chopped celery
3 cups chopped onion
3 leeks -- chopped
2 tablespoons peeled chopped ginger
6 cloves garlic -- peeled and crushed
***GAZPACHO***
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped zucchini
1/4 cup finely chopped red onion
1 cup peeled seeded and finely chopped cucumber
1 medium tomato -- finely chopped
1/2 cup sliced mushrooms
3 cloves garlic -- minced
1/3 cup white vinegar
1 1/2 teaspoons Eden Mirin Sweet Cooking Seasoning
Salt and white pepper -- to taste
Serves 8
Vegetable stock: The stock can be made the day before, and refrigerated over
night. Next day, just add the gazpacho ingredients and serve.
Place water and all stock ingredients in a pressure cooker. Following
manufacturer's instructions, bring to recommended pressure and cook for 20
minutes. Place colander in large bowl and drain; discard vegetables or save for
another use. Cool stock completely before refrigerating.
When stock is thoroughly chilled, add gazpacho ingredients and stir to mix
well. Serve cold with tortilla chips and lime wedges on the side.
Recipe by Nick McCormick, International Culinary Academy, Le Cordon Bleu
Program, Pittsburg. Posted to Veg-Recipes
fatfreevegan.com
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