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Gazpacho
Gazpacho
1 yellow pepper
1 red bell pepper
1/2 cucumber
3 ripe medium tomatoes, peeled and seeded
1 small onion
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1/4 cup olive oil
2 cups cold water
sea salt to taste
1/4 teaspoon crushed red pepper
1/4 pound tempeh
finely chopped onion, red bell pepper, and cucumber for garnish
1. Dice the peppers, cucumber, tomatoes, onion and garlic; combine them in a bowl with the vinegar, oil, water, salt and crushed red pepper. In a blender or food processor, puree the mixture until smooth. Refrigerate for 2 hours
2. Slice the tempeh into chunks and pour the puree over it. Garnish each serving with onion, pepper, and cucumber. Serves 2.
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