Blood Chilling Gazpacho
Vampires might not approve of this garlicky chilled soup made with tomatoes, celery and fresh herbs, but everyone else will love it.
From Love at First Bite: The Complete Vampire Lover’s Cookbook by Michelle Roy Kelly & Andrea Norville, Copyright © 2010, F+W Media, Inc. Used by permission of Adams Media, an F+W Media, Inc. Co. All rights reserved.
Ingredients
6 large ripe tomatoes, chopped
1 small red onion, chopped
1 cucumber, peeled and chopped
1 green pepper, seeded and chopped
2 cloves garlic, peeled and chopped
1 stalk celery, chopped
1/4 cup fresh parsley
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Worcestershire sauce
1 teaspoon sugar
3 cups tomato juice
1 large avocado, finely diced
Yield: 8 Servings
Directions
Total:
1
Combine all ingredients except tomato juice and avocado in a blender or food processor. Pulse until pureed.
2
Strain mixture through a course sieve into a glass bowl or pitcher. Press to extract all the juices. Stir in the tomato juice, cover and refrigerate until well-chilled.
3
Just before serving, dice avocado. Pour gazpacho into soup cups and garnish with diced avocado.
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