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.
