Anna Thomas’s Gazpacho

by Nina Cohen, Salem Depot

Vegetarians who love to entertain have relied on Anna Thomas’s classic The Vegetarian Epicure since it was published in 1972. Her recipes combine farm-fresh ingredients, rich stocks and balanced flavoring. They never disappoint.

Peel, seed and chop:
1 small onion
1 cucumber
1 bell pepper
3 ripe tomatoes
1 chili pepper

Blend vegetables in blender and add:
2 eggs
1/3 C olive oil
¼ C vinegar
1 C tomato juice
2 cloves garlic, raw or roasted
2 T lemon juice
1-2 T brown sugar

This is where it gets weird. The Gazpacho is heated before it’s chilled, the eggs set
slightly and the soup takes on a thick and layered flavor.

Pour the mixture from the blender into a heavy-bottom pot and heat very slowly,
stirring with a wire whisk for 3 or 4 minutes. Take it off the heat and continue stirring
occasionally as it cools.

If desired, add 2 T mayonnaise when the soup has cooled, whirring it in the blender to
combine thoroughly.

Serve chilled, garnished with colorful chopped tomato or red pepper or croutons.