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Spring Gazpacho

  • Prep15 mins
  • Cook3 hrs
  • Total3 hrs 15 mins
  • Servings4
  • Ingredients20


Spring Gazpacho

The beauty of this recipe is that it’s greater than the sum of its parts. It just goes to show that thoughtful and (dare I suggest) fancy fare doesn’t need to be complicated. The pea pesto garnish will make more than you need, but it’s a delicious accompaniment to almost any meal and keeps well for up to a week when refrigerated in an airtight container.


Make this soup into a main meal by treating it as a blank canvas for additional garnishes. With a little fridge foraging, you can easily pull together a variety of ingredients that will take this from appetizer to main course.


Spring Gazpacho

  • Prep15 mins
  • Cook3 hrs
  • Total3 hrs 15 mins
  • Servings4
  • Ingredients20


  • 1 cup (250 mL) peas, thawed if frozen, blanched if fresh, plus extra for garnish
  • 1/3 cup (80 mL) packed mint leaves
  • 1/2 cup (125 mL) packed basil leaves
  • 1 small jalapeno, seeded and chopped
  • 1 garlic clove
  • 1 tsp (5 mL) freshly grated lemon zest
  • 2 Tbsp (30 mL) grated Parmesan cheese or nutritional yeast
  • 2 Tbsp (30 mL) raw pumpkin seeds
  • 1/2 tsp (2 mL) fine sea salt, divided
  • 4 Tbsp (60 mL) extra-virgin olive oil, divided
  • 28 oz (796 mL) can no-salt-added diced tomatoes
  • 1/2 small fennel bulb, trimmed and roughly chopped, any fennel fronds saved for garnish
  • 1/2 English cucumber, peeled, seeded, and chopped
  • 1 medium red bell pepper, seeded and roughly chopped
  • 1/2 small red onion, finely chopped
  • 1 Tbsp (15 mL) sherry vinegar
  • 1 tsp (5 mL) coconut sugar
  • 1/4 tsp (1 mL) freshly ground black pepper
  • 1/4 tsp (1 mL) ground cumin
  • 1 slice sourdough bread, about 1 in (2.5 cm) thick, or your favourite gluten-free bread


Per serving:

  • calories222
  • protein4g
  • fat15g
    • saturated fat2g
    • trans fat0g
  • carbodhyrates19g
    • sugars7g
    • fibre4g
  • sodium326mg



Start by making pea pesto garnish. In bowl of food processor fitted with steel blade attachment or blender, add peas, mint, basil, jalapeno, garlic clove, lemon zest, cheese or nutritional yeast, pumpkin seeds, and 1/4 tsp (1 mL) salt. Process until a chunky paste forms. With processor running, drizzle in 2 Tbsp (30 mL) olive oil until you have a thick and textured sauce. Transfer to airtight container and keep refrigerated until ready to use. Wipe out processor and set it up again to make soup. No need to wash it.


In processor, place tomatoes along with their juices, fennel, cucumber, bell pepper, onion, sherry vinegar, coconut sugar, black pepper, cumin, bread, remaining 1/4 tsp (1 mL) salt, and 2 Tbsp (30 mL) olive oil, and blend until smooth. Transfer to airtight container and refrigerate for 3 to 4 hours.


To serve, divide chilled soup among serving bowls. Swirl in a dollop of pea pesto before garnishing with additional peas, some fennel fronds, and a grind of fresh black pepper, if desired.



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Beet Falafel Burgers with Dilly Tahini Sauce

Beet Falafel Burgers with Dilly Tahini Sauce

If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.