We really enjoyed this cold soup. It is easy to make and very refreshing on a hot day.
Serving Size: 4
Ingredients:
3 medium beets, roasted
2 large ripe tomatoes,
1/4-1/2 zucchini
1-2 cloves garlic
1/2 cup vegetable bouillon
2 tablespoons lemon juice
1/2 cup ice water
pinch of salt
soy yogurt as garnish with parsley leaf
Directions:
Peel and slice the roasted beets and place in a food processor or blender.
Quarter the tomatoes and add to the beets.
Add the vegetable bouillon, garlic and lemon juice.
Puree to a smooth constancy.
Add the ice water to thin the soup.
Season to taste with a pinch of salt and possibly some onion powder.
Cut the zucchini in very fine cubes and place in mugs, glasses or a bowls for serving the gazpacho.
Pour the cold soup over the zucchini pieces.
Add a dollop of soy yogurt as garnish and a parsley leaf.