Surya’s Fire Roasted Gazpacho Recipe
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Category: |
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Ingredients: |
Ingredients: 4 c tomato juice, fresh
4 lg roma tomatoes, grilled (1 1/2 c chopped)
2/3 c corn, fresh
1/2 c green bell pepper, dices
1/3 c red onion
3 tbls lime juice, fresh squeezed
3 tbls cilantro, minced
1 tbls Shoyo (or to taste)
1 tbls basil, minced
1 1/4 tsp cumin powder, toasted
2/3 c vegetable stock or natural spring water
2/3 c cucumber, peeled, seeded and diced.
1 tsp garlic, minced (I’m sure I used more than that)
1 tsp jalapeno pepper, seeded and minced
1/2 tsp chili powder
1/2 tsp hot sauce (I used more jalapeno, cayenne, and chili powder)
pinch of cayenne pepper
sea salt to taste
black pepper ground, to taste
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Directions: |
Directions:Place tomatoes and juice in blender and blend until smooth. Place in a large mixing bowl with remaining ingredients and mix well. (I blend the whole thing in portions in my blender.) Serve chilled, the colder the better.
Mark is very passionate about:
figuring out the "magic bullet", getting people to instantly realize the interconnectedness of Man with the rest of nature, and farming, gardening and outdoor pursuits.
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Personal
Notes: |
Personal
Notes: “This is from an incredible cookbook that was a "Nautilus Book Award" winner. It’s a collection of recipes served at The Blossoming Lotus Cafe/Restaurant in Kaua'i, Hawai'i. I've never been there but I've enjoyed everything I've made so far. The book is titled "Vegan World Fusion Cuisine: Healing Recipes & Timeless Wisdom from Our Hearts to Yours." The recipes are inspired from cool places around the world. This recipe has the few modifications I've made to it (other than probably mixing up the proportions on the herbs and spices). I charcoal-roasted these vegetables: corn, peppers, tomatoes, onion, garlic and jalapeno. I also used red bell pepper with the green. The recipe calls for only roasted tomatoes.” Mark
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