While gazpacho is typically served cold as a summer soup, this dish is also delicious as a hot tomato soup on a chilly evening.
Servings: 6
Prep Time: 15 minutes
Chill Time: 2 hours
3 small fennel bulbs, roughly chopped
4 celery stalks, roughly chopped
1 bunch scallions, roughly chopped
1 medium sweet onion, roughly chopped
2 small garlic cloves, chopped
3 red bell peppers, roughly chopped
2 large tomatoes, diced, or one
14.5-ounce can diced tomatoes, undrained
½ cup olive oil
1 tablespoon kosher salt
½ teaspoon black pepper
1 32-ounce container tomato or vegetable juice
½ cup fresh lemon juice
celery leaves (optional)
fresh dill (optional)
Place fennel, celery stalks, scallions, onions, garlic, and bell peppers in the bowl of a food processor. Pulse until the mixture is finely chopped and combined but not pureed. Pour the mixture into a large glass or plastic bowl. Stir in the tomatoes with their juices, oil, salt, black pepper, tomato or vegetable juice, and lemon juice. Cover and refrigerate for at least 2 hours. To serve, sprinkle with celery leaves, dill, or both.
More great vegetarian recipies here: http://article.homebydesign.com/pages/article/HBD_FEB_12_08/1148/index.html
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us
