Meat-free Monday – Summery Gazpacho
It’s been too hot to even think of cooking this weekend … that’s my excuse, and I’m sticking to it!
I adapted this recipe from one I copied yonks ago from one of the many diet-books I’ve owned over the years. It’s absolutely delicious, with no hint of being a ‘diet’ recipe. It’s also a perfect light & refreshing meal for a baking-hot meat-free Monday.
SUMMERY GAZPACHO – Serves 6
Finely chop the following ingredients & toss them all into a large glass bowl (I always use my 2 litre Pyrex jug, which is the ideal size):
2 large tomatoes, peeled & seeded
6 – 8 celery fingers
5 inches cucumber, seeded
1 green pepper, seeded
120g spring onions
1 large clove garlic
To the chopped vegetables, add the following:
1 litre tomato juice
2 Tblspns white wine vinegar
2 Tblspns olive oil
2 Tblspns chopped parsley
1 tspn salt
1/2 tspn freshly-ground black pepper
1 tspn Worcestershire sauce
Combine everything, cover with clingwrap and refrigerate overnight.