Flash-Cooked Gazpacho

If you decide to make a larger amount of cold summer Gazpacho soup—either to

• keep it fresh in the refrigerator up to 10-12 days and ready to dip into it whenever you or your family want a tasty, nourishing and cooling snack… or
• if you are planning to freeze it for a longer time and serve it later during the warm moths—

the solution is to whip up a batch of this delicious Flash-Cooked version of Gazpacho.

Ingredients:

• Use various amounts of whatever fresh and organic vegetables you find available when you decide to prepare this dish. We recommend mostly leafy and water-containing veggies, with a few roots added, if you prefer—such as:

== ‘dino’-kale or rainbow kale;

== watercress or arugula;

== baby BokChoi;

== parsley, basil, tarragon (if not available fresh, use dry or powdered versions);

== heirloom tomatoes (though preferred, if heirlooms not available, other kind of tomatoes will work, too);

== green (or red, yellow) peppers;

== cucumber;

== fennel (without the stalks, but with the dill included);

== carrots (multi-color heirloom species, if available);

== optional: one each of 2-3 kinds of root vegetables (such as rutabaga, turnip, kohlrabi, etc.).

• Half or more of a medium size onion (red onion preferred)
• ¼ cup extra virgin olive oil
• 4-6 cloves of fresh garlic
• ¼ teaspoon turmeric
• 1/3 teaspoon sweet red paprika powder
• cayenne or chilly pepper to taste
• ½ tablespoon Worcestershire sauce
• 1/3 teaspoon powdered ginger
• 2 shakes of coriander powder
• ¼ teaspoon dry thyme
• salt to taste
• 1-cup vegetable broth
• 3 cups of water (more or less, depending on how thick you like your cold soup)

Cooking Instructions:

• Run veggies (except onion & garlic) through the food processor—several short ‘pulsings,’ to control the consistency—until the mix is a rough (not smooth) purée.
• Pour olive oil into a large soup pot
• Chop onion, add to olive oil & sauté on very low heat (olive oil is a low-heat fat)—until onions become glassy…
• Chop garlic & add to onion – sauté for 5-10 seconds… do not let it brown
• Add veggie mix to sauté & stir & blend well
• Add Worcestershire sauce to veggie mix & stir in
• Mix dry herbs & spices in a bowl & add to the veggies, mixing well
• Add vegetable broth & water to the mix, stir well, cover & simmer on low heat for about 20 minutes or less
• Cool & refrigerate.