Recipe: Garden Gazpacho
For 6 Persons
Category: Vegetarian, Vegan, Soups
3 lg Tomatoes
2 tb Miso, white or yellow
14 md Carrots
1/2 Lemon
3 Celery ribs
2 Scallions; finely chopped
1/2 Bell pepper, green; finely
-chopped
1 Cucumber; grated
1/4 c Basil leaves, fresh; chopped
2 tb Dill, fresh; finely chopped
Chill vegetables.
Extract juice from tomatoes. Blend 1 1/2 cups tomato juice, all of pulp
and miso until smooth.
Extract juice from carrots and reserve 2 cups juice.
Extract juice from lemon and reserve all of juice.
Extract juice from celery and reserve 1/2 cup juice.
Transfer reserved juice to a large mixing bowl and combine with
tomato/miso mixture and remaining ingredients.
Serve immediately.
Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg chol;
119 mg calcium
Vegetarian Gourmet, Summer 1993/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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