1/4 teaspoon saffron threads
1 teaspoon instant veg.broth powder, such as Vogue Vege Base
1/3 cup finely minced red onion
1 small garlic clove, finely minced, or 1 large roasted garlic clove
1 cup boiling water
2 lbs.ripe plum tomatoes, trimmed, halved, and seeded
1 large cucumber, peeled, seeded, and cut into chunks
1 cup coarsely chopped roasted red bell pepper
2-3 tablespoon sherry or other red wine vinegar
salt and freshly ground black pepper to taste
chopped chives for garnish
Rub the saffron threads between your palms into a small bowl. Add the broth powder, onion, and raw garlic (if using). Pour the boiling water on top and stir. Cover and let steep for 5 minutes.
In a food processor or blender, puree the saffron mixture, plum tomatoes, roasted garlic (if using), cucumber, and roasted pepper. Transfer to a glass storage container and stir in vinegar, and salt and pepper to taste. (The gazpacho should have a slightly acidic edge.) Cover and chill before serving. Garnish with chives.