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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cheap tribute to gazpacho for when you are a college student and that's what left in your fridge and cupboard after a party you'll never forget. Ahhh... winter of 2005. Too much talking. Enjoy hot. Ingredients:
2 cups vegetable broth |
1 cup salsa |
10 ounces of vegan cream of tomato soup (still condensed) |
3 slices whole wheat bread |
1 teaspoon cayenne pepper |
1/4 cup extra virgin olive oil |
salt and pepper |
Directions:
1. Put in a pot the 5 first ingredients (and add a tin of water as well).
2. Let simmer for 20 minutes.
3. Reduce in a perfect purée with a mixer.
4. Create an emulsion by adding drop by drop the olive oil while mixing in the mixer.
5. Add salt and pepper to taste.
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