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Recipes

Colorful gazpacho
Serves 4
3 large ripe tomatoes, peeled, seeded and chopped
1 cucumber, peeled, seeded and chopped
3 large multicolored peppers, seeded and chopped
1 medium onion, chopped
1 rib of celery, chopped
1/2 cup chopped fresh herbs, such as cilantro, tarragon, parsley or basil
1 garlic clove
2 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper to taste
Vegetable stock or tomato juice, as needed
Croutons
In a large bowl, mix together tomatoes, cucumber, peppers, onion, celery and herbs. In a blender or food processor, puree half of chopped vegetable mixture with garlic clove. Return puree to bowl with chopped vegetables. Stir in oil, lime juice, salt and pepper. If necessary, add enough stock or juice for a soup-like consistency. Serve topped with croutons.