{"id":401,"date":"2018-07-10T15:01:49","date_gmt":"2018-07-10T15:01:49","guid":{"rendered":"http:\/\/web1.dharma.org\/?page_id=401"},"modified":"2018-07-10T15:01:49","modified_gmt":"2018-07-10T15:01:49","slug":"gazpacho","status":"publish","type":"page","link":"https:\/\/www.dharma.org\/resources\/recipes\/gazpacho\/","title":{"rendered":"Gazpacho"},"content":{"rendered":"

Ingredients<\/h2>\n

Serves 6<\/h3>\n

2 red onions \u2013 well minced
\n1 clove garlic \u2013 well minced
\n3 1\/2 pounds fresh tomatoes \u2013 diced
\n2 tablespoons wine vinegar
\n1\/4 cup olive oil
\n1\/4 teaspoon black pepper
\n1\/3 pound green pepper \u2013 finely diced
\n4 sticks celery \u2013 finely diced
\n1 cucumber \u2013 peeled & finely diced
\n1\/4 bunch scallions \u2013 finely chopped
\nJuice of one lemon
\n1\/2 teaspoon honey
\n3\/4 teaspoon tarragon \u2013 dried or 1\/4 cup fresh
\n1 cup fresh basil
\n1\/4 teaspoon cumin
\n1\/4 bunch cilantro \u2013 minced
\n1\/2 teaspoon tabasco sauce \u2013 to taste
\nSour cream or cottage cheese and crusty bread to serve on the side
\nServing Note: This soup is served cold.<\/p>\n

Preparation<\/h2>\n
    \n
  1. In a soup pot or large bowl, combine the diced tomatoes with their juice, the onions, garlic, wine vinegar, olive oil and black pepper and allow to marinate for at least an hour (it can also be left overnight).<\/li>\n
  2. While the tomato\/veggie mixture is marinating, chop\/dice remaining vegetables (green pepper, celery, cucumber and scallions). Set aside.<\/li>\n
  3. After at least one hour of marinating, blend the marinated tomato mixture to a puree. Add vegetable stock or tomato juice if the soup is too thick.<\/li>\n
  4. Add green peppers, celery, cucumbers and scallions, lemon juice, honey, tarragon, basil, cumin, and cilantro. Chill soup for at least 2 hours.<\/li>\n
  5. Just before serving, add tabasco sauce to taste & mix well.<\/li>\n
  6. Serve with sour cream or cottage cheese & crusty bread.<\/li>\n<\/ol>\n

    NOTE: A food processor can be used to mince the vegetables. However, hand chopping the scallions is recommended.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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