This delicious soup is perfect for serving in shot glasses at a garden party. It’s also a winner for those warm days spent outdoors. Pack it into individual Mason jars and partially freeze, then tuck them into your picnic basket.
2 cups (500 mL) seeded and finely diced Campari tomatoes
1/2 cup (125 mL) finely diced yellow pepper
1 cup (250 mL) finely diced, unpeeled English cucumber
1/2 cup (125 mL) finely chopped red onion
1 cup (250 mL) low-sodium vegetable stock
1/4 cup (60 mL) extra-virgin olive oil
Juice of 1/2 lemon
2 Tbsp (30 mL) aged balsamic vinegar
1/4 cup (60 mL) minced Italian parsley
1 Tbsp (15 mL) minced fresh oregano
2 Tbsp (30 mL) Worcestershire sauce
Freshly ground black pepper
2 large garlic cloves, mashed
Sea salt
5 1/4 cups (1.3 L) tomato juice
Tabasco sauce, to taste
Combine diced vegetables in large bowl or container with tight-fitting lid large enough to hold 12 cups (3 L).
Add vegetable stock, oil, lemon juice, vinegar, parsley, oregano, and Worcestershire sauce. Gently stir to blend, and add coarsely ground black pepper to taste. Set aside.
Place garlic in small bowl and sprinkle with a little coarse sea salt. Mash with fork until pasty.
Stir tomato juice and garlic into vegetable mixture. Add Tabasco sauce to taste. Cover and refrigerate for at least 4 hours for flavours to blend. Gazpacho flavours heighten when refrigerated overnight.
Serves 8.
Each serving contains: 112 calories; 2 g protein; 7 g total fat; (1 g sat. fat, 0 g trans fat); 13 g total carbohydrates (8 g sugars, 3 g fibre); 500 mg sodium
Fit tip!
Tomato juice is a top choice for speeding up muscle repair after exercise, as it’s chock full of antioxidants such as lycopene. For a post-workout pick-me-up that’s more filling, enjoy tomato juice in a cool soup such as this Chunky Iced Gazpacho.
source: "Cool Summer Soups", alive #382, August 2014
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.