Soups
Gazpacho
Ingredients:
6-7 Small Roma Tomatoes, Cored (fresh from market or garden if possible)
1 Large Red Pepper
1 English Cucumber Peeled (~500 g)
1/4 Cup Sweet Onion, Chopped
1-2 Large Garlic Clove
1 Cup V8 Vegetable Cocktail (or Clamato)
1-2 Cups Bones and Marrow Broth
1 Tbsp. Lime Juice
2-3 Tbsp. Sherry Vinegar
Sea Salt (to taste)
Fresh Ground Pepper (to taste)
OPTIONAL
Cayenne Pepper (if you like a kick)
Add a Stalk or two of Celery
Substitute Sherry Vinegar with Balsamic or Red Wine Vinegar
GARNISH IDEAS
Crunchy bacon bits (my favourite)
Cucumber
Croutons
Avacado
Fresh Parsley, Cilantro, or Basil
Olive Oil
instructions:
Chop the Red Pepper, Cucumber, Tomatoes, Onion and Garlic and place in a blender.
Add Vegetable Cocktail, Bones & Marrow Broth and Lime Juice and pulse or blend until desired consistency.
Season to taste with Salt, Pepper (and Cayenne if you want), and whichever Vinegar you decide on.
Lightly blend again to combine all ingredients.
* If you intend on drinking/sipping then blend until smooth.
* If you intend on eating it like a refreshing cold soup option to leave it a little chunky.
Pour into a large mason jar and chill for at least 4 hours.
* For soup – portion into bowls and garnish.
* For sipping – pour into a glass and garnish like a cocktail.