A quick trip through the blender serves to mingle a riot of fresh flavours, which is why the cold soup known as gazpacho is always a delicious way to beat the heat. This riff on the Spanish soup includes raspberries for a touch of sweetness, while the chunky topping adds contrasting texture.
Slowly pouring the oil into the soup at the end allows for better emulsion for a more luscious mouth feel.
In blender container, place 1/2 cup (125 mL) water, tomatoes, 1 1/2 cups (350 mL) raspberries, roasted red peppers, 1/2 chopped English cucumber, basil, onions, garlic, red wine vinegar, salt, black pepper, and cayenne. Blend until just slightly chunky. With machine running on low speed, slowly drizzle in olive oil through the top feed tube. Place soup in container and chill for at least 2 hours.
In bowl, stir together remaining raspberries, remaining cucumber, yellow bell pepper, avocado, and mint.
To serve, place soup in bowls and top with chopped vegetable mixture and a drizzle of olive oil.
This recipe is part of the Berry Good collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.