We are now ten days into Vegan MOFO and Dad Says It’s Toxic. Mom has seemed to gotten over the initial feelings of queasiness. I feel great. I have had an amazing amount of energy and this healthy eating has done wonders for me both mentally and physically. Dad has cut his Prednisone dose in half. Unfortunately, he seems to be having a bit of trouble moving today. Regardless, he is determined to stay on the lower dose and see how it goes. I will keep you posted.
Okay, until my mom made this I had no idea that Gazpacho wasn’t always raw. I am now educated and know that bottled tomato juices which are usually used to make it are often boiled. For this recipe my mom made fresh tomato juice.
It is recommended that you make this ahead time and let refrigerate at least 6 hours. I think it was even better the second day.
This recipe will make 6 hearty servings.
1 cucumber diced
1 zucchini diced
1 small red onion diced
1 bunch green onions diced
2 celery sticks diced
1 green bell pepper diced
1 or 2 jalapeno diced (depending on how spicy you want it)
2 cloves garlic pressed
1/4 cup lime juice
1/4 cup red wine vinegar
2 cups fresh tomato juice (approximately 2 lbs tomatoes, peeled)
1/2 cup water
1/2 cup parsley chopped
1/2 cup cilantro chopped
1 avocado diced
In a large bowl mix ingredients from cucumber to red wine vinegar together. Remove two cups of mixture and put in blender along with tomato juice and water. Puree in blender. pour puree over chopped vegetables. Add cilantro and parsley. Stir. Refrigerate for 6 hours for best taste. Serve with avocado on top.