Home | Veggie Table - Show #39

Veggie Table - Show #39

Gazpacho

2 -- Cucumbers, peeled, sliced & quartered
2 -- Green peppers, diced
½ -- Medium onion, diced
2 -- Celery stalks, diced
1 tsp (5 mL) -- Salt
1 tsp (5 mL) -- Black pepper
2 -- Cloves of garlic
Dash? -- Worcestershire sauce
To cover? -- Tomato juice

Place all veggies in a container. Add tomato juice to cover veggies. Add spices and stir or shake. Chill at least two hours - and serve!

Chilled Avocado Soup

4 tbsp (50 mL) -- Minced onions
4 tbsp (50 mL) -- Vegetable oil
4 tbsp (50 mL) -- flour
6 cups (1.5L) -- Vegetable broth/stock
6 (Six) -- Avocados
½ cup (125 mL) -- Sour cream
To taste... -- Salt and fresh pepper

Saut� onions in oil. Add flour and simmer until thickened. Stir in stock slowly. Add salt and pepper to taste. Peel avocados and remove pit. In a bowl, mash or pure� them and stir in sour cream.. Pour soup into soup bowls and float a large dollop of avocado and sour cream mixture on top. Serve with hot toasted tortillas or corn bread.