Few summer soups capture the freshness of the season with the clarity of gazpacho. This version takes a bit of time to let the many layered flavours combine, but can be adjusted to accommodate whatever texture or ingredients you choose. It’s a wonderful starter or a summer lunch on its own.
5 lbs (2.5 kg) ripe field tomatoes
5 lbs (2.5 kg) yellow heirloom tomatoes, halved and seeded
1/2 red onion
1/2 yellow zucchini
1/2 green zucchini
1/2 jicama (Mexican tuber, available year-round)
1/2 red pepper
1/2 yellow pepper
1/2 bunch coriander, chopped
1/3 cup (80 mL) white wine vinegar
1/4 cup (60 mL) lemon juice
1 Tbsp (15 mL) Worcestershire sauce
1 Tbsp (15 mL) Tabasco sauce
Sea salt and freshly ground pepper
Pulse field tomatoes in food processor. Tie off pulp in cheesecloth, add pinch of salt to draw out liquid, place in large strainer, and let sit over a large bowl in refrigerator for 24 hours.
The following day, puree yellow tomatoes until sauce consistency. Finely dice all other vegetables and add to yellow tomato puree with chopped coriander.
Squeeze any remaining liquid from cheesecloth before adding tomato water from bowl to the puree and diced vegetable mixture. Discard solids remaining in the cheesecloth.
Add vinegar, lemon juice, and Worcestershire and Tabasco sauces. Season to taste with salt and pepper. Refrigerate 24 hours, then dress with a few drops of olive oil before serving.
source: "One", alive #309, July 2008
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.