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Vegan Western European Recipes
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Andalusian Gazpacho
From: Jim Barricks

10 servings

  • 1 medium cucumber
  • 1 medium green bell pepper
  • 5 scallions
  • 2 cloves minced garlic
  • 3 medium tomatoes
  • 2 stalks celery
  • 1 bunch small parsley
  • 13 leaves fresh basil
  • 1 sprig fresh oregano
  • 3 1/2 cups COOKED small white beans
  • 2 tablespoons olive oil
  • 6 tablespoons red wine vinegar
  • 1 medium ripe avocado
  • 1 teaspoon cumin
  • 4-6 ounces tomato juice
  • 2 teaspoons salt
Peel cucumer and discard peel.
Remove seeds and cut into 1/2-inch cubes.
Remove and discard stems and seeds from bell pepper; cube bell pepper.
Trim root ends from green onions and slice crosswise about 1/2-inch thick slices.
Dice tomatoes into 1/4-inch cubes.
Slice celery and avocade into 1/4-inch cubes.

(Reserve 10 small, perfect sprigs of parsley for garnish.)
Mince remaining parsley, enough to equal 1/3 cup.
Mince basil to equal about 1/3 cup.
Mince oregano to equal about 1 Tbls.

Combine EVERYTHING (except 10 sprigs of parsley) in a large plastic container.
Stir to mix thoroughly and chill 4 to 12 hours.
Serve in soup bowls, each garnished with a sprig of parsley.

Makes 12 cups

Nutrition Facts:
Amount Per Serving: Calories 370 - Calories from Fat 63 Percent Total Calories From: Fat 17%, Protein 19%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 963mg,
Total Carbohydrate 57g, Dietary Fiber 4g, Sugars 0g, Protein 18g, Vitamin A 1183 units, Vitamin C 44 units, Calcium 0 units, Iron 7 units