Saffron Gazpacho
Ingredients:
- 1/4 Tbsp saffron threads
- 1 Tbsp instant veg.broth powder, such as Vogue Vege Base
- 1/3 cup finely minced red onion
- 1 small clove garlic, finely minced, or 1 large clove roasted garlic
- 1 cup boiling water
- 2 lbs. ripe plum tomatoes, trimmed, halved, and seeded
- 1 large cucumber, peeled, seeded, and cut into chunks
- 1 cup coarsely chopped roasted red bell pepper
- 2-3 Tbsp sherry or other red wine vinegar
- salt and freshly ground black pepper to taste
- chopped chives for garnish
Preparation:
Rub the saffron threads between your palms into a small bowl. Add the broth powder, onion, and raw garlic (if using).
Pour the boiling water on top and stir. Cover and let steep for 5 minutes.
In a food processor or blender, purée the saffron mixture, plum tomatoes, roasted garlic (if using), cucumber, and roasted pepper.
Transfer to a glass storage container and stir in vinegar, and salt and pepper to taste. (The gazpacho should have a slightly acidic edge.)
Cover and chill before serving. Garnish with chives.
Servings:Source: Anne Cox
Submitted by: Recipe Group Member
Date: Jun 21, 1994
