GAZPACHO
Mexican Chilled Vegetable Soup
This recipe is adapted from Great Vegetarian Dishes

1 lg. peeled cucumber, diced (reserve 1/3)
1 sm. green pepper, diced (reserved 1 Tbsp.)
2 large fresh ripe tomatoes, diced (reserve ½)
2 Tbsp. extra virgin olive oil (reserve 1 tsp.)
¼ tsp. asafetida powder
1 tsp. salt
1 Tbsp. fresh lemon juice
2 tsp. honey
½ tsp. dried dill
1/8-1/4 tsp. cayenne pepper
2 Tbsp. eggless mayonnaise
2 C. tomato juice
2 Tbsp. chopped fresh coriander (garnish)
2 Tbsp. chopped fresh parsley (garnish)

1. Blend all the ingredients (except those reserved for garnish) in a blender or food processor until they are nearly smooth. Empty the contents of the blender into a large bowl.
2. Heat the reserved olive oil in a medium-sized pan over moderate heat. Sauté the asafetida in the hot oil. Turn off the heat.
3. Add the reserved cucumber, green pepper and tomato pieces to the hot pan. Stir them once and add them to the pureed soup. Mix well and refrigerate.
4. Serve garnished with the parsley and coriander in chilled soup bowls.

Yield: 4-6 servings