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.
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.