International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan European Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Gazpacho 2
From: Kate Pugh

You will need a blender to make this soup; and you'll need to start it in advance to allow time for chilling.
If you're using a stock cube or powder, blend it in with the vegetables to make sure it's well-distributed.
Add a drizzle of extra-virgin olive oil at the end if you like; but I don't think it's necessary for either flavour or thickening.

Makes 1.2 litres (Serves 4)

  • 225g (8oz) tomatoes (3 large)
  • 1/3 cucumber (about 100g, 4oz)
  • 1 small green sweet bell pepper
  • 1 small red bell sweet pepper
  • 1/2 small onion (about 50g, 2oz)
  • 2 garlic cloves
  • 400ml (15 fl oz) tomato juice
  • 150ml (5 fl oz) vegetable stock
  • 3 tbsp red wine vinegar
  • salt and freshly-ground black pepper
  • 1 tbsp chopped fresh chives or mint or both
1. Dice the tomatoes, cucumber and bell peppers.
Reserve about a quarter of each for garnish, and put the rest into the blender.
Finely dice the onion and garlic, and add these to the blender too.

2. Pour the tomato juice into the blender and blend until smooth.
Stir in the stock and wine vinegar, and chill for 30 minutes.

3. Mix in the reserved vegetables and the herbs.
Serve with croutons or French bread if desired.