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Easy Gazpacho
with a delicious difference
Peeling tomatoes, chopping lots of veggies, getting the seasoning just right. Gazpacho, that cool, refreshing, low fat Spanish soup, can be such a potchke. Not this recipe~& here's the secret:
This easy gazpacho recipe tastes even better using canned tomatoes than fresh. Really. Plus there is a health benefit in using cooked tomatoes which have an even higher level of antioxidants than fresh.
Gazpacho with Curry Cream
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1 (28 ounce) can diced tomatoes seasoned with garlic 2 tablespoons tomato paste 1 tablespoon mayonnaise 1 tablespoon curry powder 1 teaspoons sugar 1/2 teaspoon rice vinegar 1/2 teaspoon salt 1/4 teaspoon pepper |
dash liquid hot pepper sauce, optional 1 cup water Curry Cream: 1/4 cup (pareve) sour cream 1 tablespoon mayonnaise 2 teaspoons curry powder green onions, cilantro or parsley, chopped, optional |
1. Place all soup ingredients in the work bowl of a food processor. Process until well blended but not pureed. Remove to a 2 quart plastic container. Stir in up to 1 cup water until desired consistency is reached. Refrigerate several hours or overnight, if possible.
2. In a small bowl, stir together ingredients for Curry Cream sauce. Set aside until ready to serve.
3. Serve cold, topped with a small dollop of Curry Cream and chopped green onions, cilantro or parsley, if desired.
Makes: 4-6 servings~Must make ahead
Active time: 15 minutes
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