GAZPACHO 

ingredients

5 large ripe tomatoes
1 red bell pepper
1/2 cucumber
1/2 small onion
1-2 cloves garlic
1 tbsp wine vinegar
2 tbsp olive oil
1/2 tsp cumin
salt, black pepper

directions

put the chopped and peeled tomatoes, cucumber, onion, pepper and minced garlic in a food processor or a high speed blender and blend well until smooth. add the olive oil and vinegar and season with salt, pepper and cumin.
chill in the fridge.

TABBOULEH

ingredients

1 cup bulgur
1 1/2 cups water
1/4 cup olive oil
juice of 1 lemon
1 cup red/green onions
1 cup fresh parsley
1/4 cup fresh mint (optional)
3 tomatoes
1/2 long cucumber
salt/black pepper

directions

in a large bowl combine bulgur and boiling water. cover and set aside for 1/2-1h (until the grains are soft and the water absorbed).
drain if necessary and fluff with fork. add finely chopped parsley, mint, onion, cucumber and tomatoes. toss to combine; add lemon juice, oil, salt and black pepper to taste.
cover and refrigerate for at least 1 h before serving.

ZUPA POMIDOROWA

(POLISH TOMATO SOUP)

ingredients

3 large tomatoes
2 carrots
1 onion
2 cloves garlic
140 g can tomato paste
1 tbsp vegetable oil
1 tbsp sugar

1 tbsp vegan broth

water

fresh parsley
basil 
salt
pepper
1 cup long grain rice

directions

heat the oil in a large pot and sauté onion and minced garlic until golden brown. add chopped carrots and 2 glasses of water. bring to boil; reduce heat and simmer uncovered. 
add chopped tomatoes and tomato paste and cover with more water. add broth sugar and spices to taste. cook over low heat until the vegetables are soft.
separately cook rice until its nearly soft. add it to the soup and continue cooking for another 5 min. 
serve with fresh parsley and basil.