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Cuban Gazpacho
From: Ilysse

What could be better in the summer time?

SERVES 8

  • 1/2 cup tomato juice
  • 1/4 cup olive oil
  • 2 medium onions
  • 1 green pepper, seeded
  • 1 red pepper, seeded
  • 2 medium cucumbers, peeled and seeded
  • 5 garlic cloves, peeled
  • 5 large red ripe tomatoes, chopped
  • 1/3 loaf Cuban bread
  • 2 tablespoons vinegar
  • 1 lime, juice of, only
  • 1 teaspoon cumin (to taste)
  • 2 teaspoons salt (to taste)
  • 1/2 teaspoon pepper (to taste)

Garnishes

  • red onion, diced
  • green pepper, seeded and diced
  • red pepper, seeded and diced
  • cilantro, chopped
  • green olives
  • black olives
  • avocado, diced

Cut the vegetables in chunks. If you like, you can skin the tomatoes but it isn't necessary.

Process all the vegetables in a blender in small batches with tomato juice and olive oil until you have a thick puree. Add tomato juice and oil with every batch to provide plenty of liquid.

For the last batch, soak bread in warm water, squeeze out excess water, add the bread and blend well.

Pour it all into a bowl or, like I do, a pitcher and add the vinegar and lime juice.

Season with salt, pepper, and cumin.

Mix well.

Chill in refrigerator until very cold.

Just before serving, garnish with all or any combination of the listed garnishes if you wish. The Italian in me likes a drizzle of extra virgin olive oil.