This gazpacho is simple to make, as with any raw dish – it really is what you put in, so in particular choose the olive oil, vinegar, and tomato juice carefully. Excellent with olive bread, a white wine, and some manchego cheese.
A hybrid of Isa Chandra Moskovitz’s Broccoli Mac & Cheese and America’s Test Kitchen’s Vegan Nacho Cheese Dip. What I’ve done here is basically double the amount of sauce by adding a medium potato blended past recognition, and some coconut oil.
Based on Isa Chandra Moskovitz’s “Citrus Glitters” I’ve added candied ginger and narrowed it down to just lemon zest. This is basically a vegan take on old fashioned sugar cookies, and could easily be adapted to any flavour you like.