Gazpacho soup
Chef
John Condon
Hospital
Newton Medical Center
Prep time
10 minutes
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
10 cans of plum tomatoes
1 quart tomato juice
8 cucumbers, peeled and seeded
½ bunch celery
2 peppers, red and green
2 carrots, peeled
2 onions, diced
2 ounces garlic, chopped
1 jalapeño
4 ounces red wine vinegar
4 ounces lime juice
½ bunch cilantro
3 ounces parsley, chopped
2 teaspoons Tabasco sauce
8 ounces olive oil
salt, to taste
black pepper, to taste
sour cream, for serving (optional)
baked tortilla strips, for serving (optional)
1 quart tomato juice
8 cucumbers, peeled and seeded
½ bunch celery
2 peppers, red and green
2 carrots, peeled
2 onions, diced
2 ounces garlic, chopped
1 jalapeño
4 ounces red wine vinegar
4 ounces lime juice
½ bunch cilantro
3 ounces parsley, chopped
2 teaspoons Tabasco sauce
8 ounces olive oil
salt, to taste
black pepper, to taste
sour cream, for serving (optional)
baked tortilla strips, for serving (optional)
preparation
Instructions
1. Place vegetables, garlic, herbs, and plum tomatoes through a fine grinder.
2. Whisk in remaining ingredients and season with salt and black pepper to taste.
3. Keep chilled and serve with sour cream and baked tortilla strips, if desired.
2. Whisk in remaining ingredients and season with salt and black pepper to taste.
3. Keep chilled and serve with sour cream and baked tortilla strips, if desired.
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