Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Gazpacho (Spanish Soup)

2 medium cucumbers
2 pounds ripe tomatoes
1/2 medium red bell pepper
1 garlic clove
3 tablespoons fresh lemon juice (about one lemon)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon fresh black pepper
1/2 cup water
1 cup fresh corn kernels
1 avocado, cut into 1/2-inch dice
1/4 cup thinly sliced red onion

Cut one cucumber into 1/4-inch dice; cut remaining cucumber into chunks.
Coarsely chop tomatoes, red pepper, and garlic.

In blender, puree tomatoes, red pepper, garlic, lemon juice, oil, salt, black pepper, cucumber chunks, and water.
Pour this into a large bowl. Stir in diced cucumber. Cover and refrigerate until well chilled, about 3 hours or overnight.

To serve, top soup with corn, avocado, and onion.