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 »
Salmon Burgers with Mango-Thai Salsa
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.