Chunky gumbo – this is more like a hearty ‚€œstew‚€ than a ‚€œsoup‚€. Thanks to Tommie for sharing this recipe!
2 cup tomatoes, peeled and roughly chopped
¼ cup sundried tomatoes
½ small clove garlic
1 tablespoon parsley, minced
6 large fresh basil leaves
1 teaspoon agave nectar
.125 teaspoon or less curry powder
light sprinkle cayenne
cumin to taste
½ cup okra, young pods, cut in 1/2 inch slices
½ cup corn, cut off whole kernel style
2 tablespoon finely chopped Vidalia onion or other sweet onion
1 8 inch rib clery, with leaves, finely chopped
Put sun dried tomatoes and 1 C chopped tomatoes in the blender with the garlic, parsley, basil, agave, curry powder, cayenne, and cumin. Blend thoroughly and let set while preparing the rest of the ingredients. Mix the okra, corn, onion, and celery in a bowl. Put the rest of the tomatoes in the blender and pulse a few times so they will still be chunky. Pour over the prepared mixture in the bowl, mix. Serve in a pretty bowl with a garnish of parsley.