Fiery Chipotle Gazpacho
Chipotles add smoky flavour to this soup, and are available in tins in the Mexican food section of many stores.
2 - 14 oz (298 mL) cans fire-roasted tomatoes, including juices
1/2 cup (125 mL) yellow pepper, finely diced
1 cup (250 mL) English cucumber, finely diced
1/2 cup (125 mL) red onion, finely chopped
1 canned chipotle chili in adobe sauce, finely minced
1 cup (250 mL) cold vegetable broth
1/4 cup (50 mL) extra-virgin olive oil
Freshly squeezed juice of 1/2 lemon
2 Tbsp (30 mL) balsamic vinegar
1/4 cup (60 mL) finely minced fresh herbs such as parsley, oregano, and basil
2 Tbsp (30 mL) Worcestershire sauce
Freshly ground black pepper
2 large cloves garlic, smashed and minced
Sea salt
1 hard-cooked egg
1 - 46 oz (1.36 L) can tomato juice (about 5 1/4 cups)
1/3 cup (80 ml) panko (Japanese breadcrumbs)
Salt and freshly ground black pepper
Balkan-style plain yogourt (optional)
Dice fire-roasted tomatoes. Place in large deep bowl along with juices, remaining diced vegetables, and chipotle chili. Stir in cold vegetable broth, oil, lemon juice, balsamic vinegar, herbs, and Worcestershire sauce. Add pepper to taste. Set aside.
Place smashed garlic in small bowl and sprinkle with a little sea salt. Chop egg and add to garlic. Mash with fork until blended.
Stir tomato juice into vegetable mixture along with egg mixture. Stir in breadcrumbs until dissolved. Add salt and pepper to taste. Cover; refrigerate overnight for flavours to blend. Serve with dollops of yogourt.
Makes 12 cups (3 L).
Each serving contains: 71 calories; 2 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 9 g carbohydrates; 1 g fibre; 141 mg sodium
source: "Summer Soups", alive #334, August 2010
Fiery Chipotle Gazpacho
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.