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Veganizing The Moosewood Cookbook – Gazpacho

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What, you might ask, would be non-vegan in Gazpacho? In the old version of The Moosewood Cookbook, they chose to use honey. I swapped agave nectar for the honey and added a bunch of things of my own and that was that. I enjoyed this summery meal with a batch of Sangria and Homemade Vegan Naan so much I wanted to share the photo and the veganized recipe.

4 Cups cold tomato juice
1 small onion well minced
2 Cups diced fresh tomatoes
1 Cup minced green/red bell pepper
1 diced cucumber
2 scallions chopped
juice of 1/2 lemon
juice of 1 lime
1 tsp. agave nectar
2 Tbs. wine vinegar
1/4 Cup freshly chopped parsley
2 Tbs. fresh chopped spearmint
1 Tbs. fresh chopped basil
1 tsp. tarragon
1 clove of garlic, minced
dash of hot sauce
salt and black pepper to taste
a dash of ground cumin
2 Tbs. (or less if just as a garnish) olive oil
1/2 avocado, sliced,
optional, Tofutti Sour Supreme for topping

Reserve a little olive oil, and a pinch of the fresh spices for garnish and set aside with the avocado and Tofutti Sour Supreme. Combine all other ingredients. You may purée the soup or not but chill it for a couple of hours at least before garnishing and serving.

About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

4 responses »

  1. The bright colors just make one want to snarf this right down! And sangria…hmmm, that is what REALLY sounds good! It’s going to be in the 80s here in a couple of days…

  2. Alas – I am in Pennsyltucky… veganizing an old cookbook. I love this recipe.

  3. This looks SO good! Not being a vegan I hadn’t thought about vegans not eating honey. So I learned something. Agave is definitely a great substitute, a sweetener I have fallen in love with! I love all of the herbs in this Gazpacho!


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