Terra Americana

If you love Gazpacho, this recipe takes a classic and gives it the flavors of Andalusia.

• 2 cups fresh, whole plum Tomatoes
• 2 large garlic cloves
• 1 1/4 cups canned tomato/vegetable juice
• 1 tbsp Lemon Ginger Curry, or more to taste
• 2 tsp Oregano & Thyme vinegar
• 1 tsp extra-virgin olive oil
• 2/3 cup finely diced Cucumber
• 1/3 cup finely diced green bell Peppers
• 1/3 cup finely diced red bell Peppers
• 2/3 cup finely diced raw zucchini
• 2/3 cup finely diced celery
• 2/3 cup diced red onion

In a blender or food processor, combine the tomatoes and garlic. Pure? to a coarse pulp. Add juice and blend. Mix in Lemon Ginger Curry, vinegar, and oil. Chill, covered, overnight. Before serving, let gazpacho stand for a short time, until just pleasantly cold. Taste and check if seasonings need to be adjusted. Serve in four bowls or tall glasses. Garnish top of each serving with a generous spoonful each of diced cucumber, green pepper, zucchini, celery and onion.

Photo Credit:  The Food Monkey