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 truss tomatoes
1/2 cup (125 ml) finely diced yellow capsicum
1 cup (250 ml) finely diced, unpeeled Lebanese cucumber
1/2 cup (125 ml) finely chopped red onion
1 cup (250 ml) reduced-salt vegetable stock
1/4 cup (60 ml) extra-virgin olive oil
Juice of 1/2 lemon
1 1/2 Tbsp (30 ml) aged balsamic vinegar
1/4 cup (60 ml) finely chopped flat-leaf parsley
3 tsp (15 ml) finely chopped fresh oregano
1 1/2 Tbsp (30 ml) Worcestershire sauce
Freshly ground black pepper
2 large garlic cloves, crushed
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.
Each serving contains: 469 kilojoules; 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
source: "Cool Summer Soups", alive Australia #22, Summer 2014
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.