Yum, Tearty, Fire Roasted Gazpacho!

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Surya's Fire Roasted Gazpacho

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Courtesy of Vegan Fusion World Cuisine.

This recipe is from the popular vegan cookbook by chefs Mark Reinfeld and Bo Rinaldi.

Mark is an award-winning chef who teaches a course at high end restaurants, spas, and retreats... and commands $1,500 per person. Lucky for us, he's videotaped these classes and made the online videos available for a tiny fraction of the live price. (Frankly, I'm surprised at how little he's charging.) Click here to learn more about it.

 40 minutes / 4-5 servings

    4 C Tomato juice, fresh
    4 large Roma tomatoes, grilled (1 ½ C chopped)
    2/3 C Filtered water or vegetable stock
    2/3 CCucumber, peeled, seeded & diced
    2/3 C Corn, fresh or frozen
    ½ C Green bell pepper, diced
    1/3 C Red onion, diced
    3 Tbl Lime juice, fresh squeezed
    3 Tbl Cilantro, minced
    1 Tbl Soy Sauce, or to taste
    1 Tbl Basil, minced
    1 ¼ tsp Cumin powder, toasted
    1 tsp Garlic, minced
    1 tsp Jalapeño pepper, seeded & minced
    ½ tsp Chili powder
    ½ tsp Hot sauce (optional)
    Pinch Cayenne pepper
    Sea salt, to taste
    Black pepper, ground to taste

Instructions

Place tomatoes and juice in blender and blend until smooth. Place in a large mixing bowl with remaining ingredients and mix well. Serve chilled, the colder the better.

Variations

1. Commercially-available Spicy Tomato Vegetable Juice may replace tomato juice, and canned fire roasted tomatoes may replace grilled tomatoes.

2. For a Live Gazpacho, do not grill the tomatoes, roast the jalapeño pepper or toast the cumin powder. Use freshly-juiced tomatoes.

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