Chunky Cucumber Gazpacho

Care of Amy Symington, of Makes 4 servings Ingredients 1 large cucumber, small dice 1 green pepper, seeded and small dice 1 red pepper, seeded and small dice 1 large green chili pepper, seeded and minced 1 bunch green onions, minced ½ bunch basil, stems removed and chiffonade 4 cloves garlic, pureed 2 limes, zested and juiced 1L vegetable stock 1 cup tomato juice ½ cup cooked artichoke hearts, small dice ½ cup white wine vinegar ¼ tsp sea salt Directions In a large stock pot combine all ingredients. Taste and adjust seasoning if necessary. Chill for 1-2 hours before serving. Read More

Filed under: Eat Veg elifelines Food of the Month Vegan & Vegetarian Recipes