Wishing you a very Merry Christmas
Serve this vegetable packed Andalusian Gazpacho in soup bowls, each garnished with a sprig of parsley. Recipe makes twelve cups.
1 medium cucumber
1 medium green bell pepper
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 cucumber 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 avocado 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 tablespoon.
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.
Recipe makes 12 servings
Serving size: 1 cup.