Courtesy of Vegan Fusion World Cuisine.

A recipe from the popular vegan cookbook by vegan, vegetarian and raw food chefs and authors Mark Reinfeld and Bo Rinaldi.

Surya’s Fire Roasted Gazpacho

40 minutes / 4-5 servings

 4 C Tomato juice, fresh

• 4 large Roma tomatoes, grilled (1 ½ C chopped)

• 2/3 C Filtered water or vegetable stock

• 2/3 CCucumber, peeled, seeded & diced

• 2/3 C Corn, fresh or frozen

• ½ C Green bell pepper, diced

• 1/3 C Red onion, diced

• 3 Tbl Lime juice, fresh squeezed

• 3 Tbl Cilantro, minced

• 1 Tbl Soy Sauce, or to taste

• 1 Tbl Basil, minced

• 1 ¼ tsp Cumin powder, toasted

• 1 tsp Garlic, minced

• 1 tsp Jalapeño pepper, seeded & minced

• ½ tsp Chili powder

• ½ tsp Hot sauce (optional)

• Pinch Cayenne pepper

• Sea salt, to taste

• Black pepper, ground to taste

Instructions

Place tomatoes and juice in blender and blend until smooth. Place in a large mixing bowl with remaining ingredients and mix well. Serve chilled, the colder the better.

Variations

1. Commercially-available Spicy Tomato Vegetable Juice may replace tomato juice, and canned fire roasted tomatoes may replace grilled tomatoes.

2. For a Live Gazpacho, do not grill the tomatoes, roast the jalapeño pepper or toast the cumin powder and use freshly-juiced tomatoes.

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Surya’s Fire Roasted Gazpacho – a popular free recipe from Vegan Fusion World  Cuisine Cookbook by Mark Reinfeld.

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