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ELLEN'S KITCHEN
KUNG FU Jamilla's Vegan Gazpacho
It is the taste of summer! Served cold, or even over a few ice cubes, garnished with a little diced
cucumber and fresh cilantro, this spicy dish is - mmmmmm. And it keeps in the refrigerator
about a week, getting tastier every day.
This recipe makes 2 gallons when mixed, about 30 servings. It includes a concentrated
vegetable base and tomato juice mixer. It tastes best if you mix in the final juices at least 12
hours before it is served; the whole recipe uses 3 cans of salt-free tomato juice.
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To make the vegetable concentrate:
- Whiz in the blender:
- 1/2 onion or 1 cup celery and leaves
- 1/2 green pepper
- 2 cloves garlic, peeled
- 1/2 can (23 oz) (first part) salt free tomato juice
- Add:
- 2 teaspoons ground clove
- 1/2 C chopped fresh cilantro
- 2 tablespoons jalapeno salsa- extra hot, or 3 seeded chopped fresh jalapenos
- 6 tablespoons oil (olive preferred)
- 6-8 tablespoons vinegar
- 1 teaspoon or less Tobasco
- 2 shakes cayenne
- Peel and chop:
- 5-6 C chopped tomatoes- about 2 pounds
- Dice into a small (1/4") dice:
- 1 medium cucumber
- 2 zucchini or other summer squash
- Complete the concentrate by adding:
- 1/2 can tomato juice (second part)
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To prepare the final soup:
- Mix each 1/2 of the spicy vegetable concentrate with:
- 1 can (46 oz) salt free tomato juice (third part)
Let chill in the refrigerator at least 12 hours.
- Garnish each serving with:
- 1 tablespoon diced cucumber
- 1 tablespoon chopped fresh cilantro, basil or Italian parsley
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