Recipe By: Vegetarian Times Magazine, June 2001
Serving Size: 8

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

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

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