Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.
see more from this author
Comments (1)
Refreshing and delicious. What a creative way to enjoy fresh raw veggies and gazpacho! Hydrating for hot summer days and activities too. I didn’t have golden tomatoes so used regular and I didn’t peel the apples (have a vitamix so they disappear). Soup was an unappetizing beige color. Next time I may add half a carrot and a small wedge of a beet to make it (hopefully) a more glowing color. I think Darshana’s golden version would be preferable if you can round up the yellow tomatoes. Might use a yellow or green apple then so the peels wouldn’t distract from the beautiful color. My three friends loved it too. Oh and I added a standard ice tray of ice to the blender because I wanted to try it cold right away and the extra liquid from the ice didn’t dilute or thin it too much. Thanks for the wonderful new twist on a old recipe. One that’s easy too!