Food Family Lifestyle Beauty Sustainability Health Immunity

Smoky Tomato Gazpacho

Name: Smoky Tomato Gazpacho
Ingredients: 28 oz (796 mL) can diced no-salt-added fire-roasted tomatoes; 1 small yellow bell pepper, seeded and very finely diced; 1 cup (250 mL) unpeeled finely diced English cucumber; 1/2 red onion, very finely diced; 1 cup (250 mL) low-sodium vegetable stock, chilled; 1/4 cup (60 mL) extra-virgin olive oil; Freshly squeezed juice of 1/2 lemon; 2 Tbsp (30 mL) aged balsamic vinegar; 2 Tbsp (30 mL) Worcestershire sauce; 1/4 cup (60 mL) finely minced parsley; 1 Tbsp (15 mL) finely minced fresh oregano, or 1 tsp (5 mL) dried; Generous grating of freshly ground black pepper; 2 large garlic cloves, smashed and finely minced; Generous pinch of sea salt; 1 hard-cooked organic egg; 5 cups (1.25 L) low-sodium tomato juice; Sriracha hot sauce (optional); Greek-style thick plain yogurt, or soy yogurt or; soy sour cream (optional)

Makes 12 cups (3 L)

Irene McGuinness

Updated Jun 27, 2019

A fabulous mouth-quenching cold soup is perfect picnic food—especially when the days are sultry. Our gazpacho is the perfect cold and savoury dish for sipping. Portion it into individual little Mason jars for an easy, portable picnic meal.

Smoky Tomato Gazpacho

Ingredients

28 oz (796 mL) can diced no-salt-added fire-roasted tomatoes
1 small yellow bell pepper, seeded and very finely diced
1 cup (250 mL) unpeeled finely diced English cucumber
1/2 red onion, very finely diced
1 cup (250 mL) low-sodium vegetable stock, chilled
1/4 cup (60 mL) extra-virgin olive oil
Freshly squeezed juice of 1/2 lemon
2 Tbsp (30 mL) aged balsamic vinegar
2 Tbsp (30 mL) Worcestershire sauce
1/4 cup (60 mL) finely minced parsley
1 Tbsp (15 mL) finely minced fresh oregano, or 1 tsp (5 mL) dried
Generous grating of freshly ground black pepper
2 large garlic cloves, smashed and finely minced
Generous pinch of sea salt
1 hard-cooked organic egg
5 cups (1.25 L) low-sodium tomato juice
Sriracha hot sauce (optional)
Greek-style thick plain yogurt, or soy yogurt or
soy sour cream (optional)

Nutrition

Per serving:

calories109
protein3g
fat5g
- saturated fat1g
- trans fat0g
carbohydrates13g
- sugars8g
- fibre3g
sodium236mg

Directions

01

In 12 cup (3 L) large bowl, combine tomatoes, bell pepper, cucumber, and onion. Add chilled vegetable stock, olive oil, lemon juice, balsamic vinegar, Worcestershire, parsley, and oregano. Gently stir to blend and add black pepper to taste. Set aside.

02

In small bowl, place garlic and sprinkle with sea salt. Coarsely chop egg and add to garlic. Mash together with fork until blended. Along with mashed garlic and egg mixture, stir tomato juice into vegetable mixture. Add hot sauce to taste, if you wish. Cover and refrigerate for several hours for flavours to blend; gazpacho flavours are richer when refrigerated overnight. Serve with dollops of yogurt, if desired.

Irene McGuinness

Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University

@ireneforfood

READ THIS NEXT

Food

Shiitake Cabbage Tacos

These richly flavored tacos balance the earthiness of shiitake mushrooms and green lentils with the sweetness of cabbage, the sourness of green tomatoes, and the distinctive flavor of an aromatic treat from our herb garden. Green coriander seeds are the tender immature seeds of the cilantro plant. Before they dry, their flavors are intensely sweet and fresh. Their brief season is preserved in this distinctive jam. Green tomatoes are a regular part of our farm too—not every tomato ripens in our Canadian climate!

Food

Maple-Spiced Sweet Potato

We grow many things well on our farm, but sweet potatoes are not one of them—our growing season is too short. So instead, we rely on farmers in much warmer climates to do it for us. Nonetheless they are a nutritional powerhouse, and one of my favorite vegetables. Baking is my preferred way to cook them. We do grow lots of fragrant cilantro, and through life-cycle harvesting we enjoy its aromatic leaves, green coriander seeds, and lacy white flowers. The pesto brings together lots of citrusy cilantro leaves and bright balancing flavors in a tasty condiment ready to complete a deliciously baked sweet potato.

Food

Potato Gnocchi, Nutmeg Spinach Sauce, and Orach Salad

Gnocchi are easily made deliciously chewy dumplings that are part mashed potato, part pasta. They’re particularly tasty simply browned and crisped in butter. Tender spinach is puréed into a bright green sauce scented with fragrant nutmeg. Orach is an ancient vegetable with a savory mineral flavor like spinach and chard. Its microgreens and tender leaves pair beautifully with earthy potatoes.

Food

Cauliflower Chickpea Fritters

Simple techniques elevate broccoli and cauliflower in this delicious side dish. Smooth white cauliflower purée and chickpea flour make gluten-and dairy-free yet memorably crisp fritters. Briefly cooked broccoli is smoothly puréed into a bright green sauce with lots of mellowed garlic.