Beet and Tomato Gazpacho

We really enjoyed this cold soup. It is easy to make and very refreshing on a hot day.

Serving Size: 4

Ingredients:

• 3 medium beets, roasted
• 2 large ripe tomatoes,
• 1/4-1/2 zucchini
• 1-2 cloves garlic
• 1/2 cup vegetable bouillon
• 2 tablespoons lemon juice
• 1/2 cup ice water
• pinch of salt
• soy yogurt as garnish with parsley leaf

Directions:

1. Peel and slice the roasted beets and place in a food processor or blender.
2. Quarter the tomatoes and add to the beets.
3. Add the vegetable bouillon, garlic and lemon juice.
4. Puree to a smooth constancy.
5. Add the ice water to thin the soup.
6. Season to taste with a pinch of salt and possibly some onion powder.
7. Cut the zucchini in very fine cubes and place in mugs, glasses or a bowls for serving the gazpacho.
8. Pour the cold soup over the zucchini pieces.
9. Add a dollop of soy yogurt as garnish and a parsley leaf.