Guest Post by Rebecca Adamson via Dan Morrison
“This unusual gazpacho was an old time favorite from way back in the 60’s when I was a vegetarian. It comes from a 1970’s cookbook called The Vegetarian Epicure by the wonderful cook Anna Thomas. Unlike most traditional gazpacho recipes, this version is heated before it’s chilled – the eggs set slightly and make a much thicker soup. It is also blended not once but twice, and the extra two steps really make it worthwhile. I grate cheese on tortillas and toast them to serve with this soup. It makes a wonderfully delicious meal.” – Grandma Beki
Preparation time: 20 minutes, plus chilling time
Cooking time: 5 minute(s)
Number of servings (yield): 6
That is one wild gazpacho recipe. I like that it adds some protein making this more of a meal than a side dish. I’m not too worried about the eggs – I’ve been licking batter since I was a kid with no ill effects.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.
Want to receive updates in your inbox?