Green-and-Gold Gazpacho
Recipe from
Vegetarian Times
For easy transport and serving, pack this soup in a tight-closing bottle or wide-mouthed Thermos, and preassemble skewers of lime wedges and radish quarters to pack in a resealable plastic bag. Because the gazpacho is pureed, guests can sip it from small cups rather than using spoons.
Servings:
Serves 6
Ingredients
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1 cupradishessee savings
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1 cupradish leaves or watercresssee savings
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1/2 cupfresh basil leavessee savings
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4green onions, coarsely choppedsee savings
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3 largeyellow or green zebra tomatoes, cut into quarterssee savings
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2 tablespoonslime juicesee savings
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1 tablespoonolive oilsee savings
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1 tablespoonprepared horseradishsee savings
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1/2 teaspooncelery saltsee savings
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1/4 teaspoonvegan Worcestershire saucesee savings
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Lime wedges and radish quarters, for garnishsee savings
Directions
1.
Place radishes, radish leaves, basil, and green onions in bowl of food processor, and pulse until finely chopped and almost smooth. Add tomatoes, lime juice, olive oil, horseradish, celery salt, and Worcestershire sauce, and pulse until finely chopped. Season with salt and pepper, and thin with water if soup is too thick.
2.
Thread lime wedges and radish quarters onto 6 toothpicks.
3.
To serve: Ladle soup into glasses, and garnish with lime-and-radish skewers.
Nutrition information
Calories 47, Total Fat 2.5 g, Saturated Fat 0.5 g, Sodium 304 mg, Carbohydrate 6 g, Fiber 2 g, Protein 1 g, Sugars 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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