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Search Results for: Gazpacho

spicy grilled vegetable gazpacho

whelp, here we are smack dab in the middle of summer.

 

I I hope y’all had a fun  and safe holiday weekend.  Mine was a welcomed quiet time.  After a little bit of long overdue retail therapy, I found myself craving gazpacho .

I dug out my Original gazpacho recipe

as well as my Roasted veggie gazpacho

and kinda played around and came up with

spicy grilled vegetable gazpacho 

it’s similar to my roasted veggie one, but I played around with the flavors just a bit

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Spicy gazpacho ingredients

3 tablespoons coconut oil

4 Roma tomatoes

1 cucumber, peeled and sliced

1 sweet white onion, peeled and quartered

1 habanero pepper

1 red bell pepper, halved

1 garlic cloves, not peeled

1 lime, halved

small bunch each of flat leaf parsley and dill

1 can of whole tomatoes ( I used some I canned last summer.  Buy the best tomatoes that you can find. Where this isn’t cooked  you want the best tomato flavor that you can get.  San Marzano is a great choice)

1/4 cup good Olive oil ( same reason as the tomatoes)

2 tbsp balsamic vinegar

sea salt, white pepper, freshly cracked black pepper

 

place  cukes, salt, pepper and white pepper in a high speed blender and let sit.  The salt will start to draw the moisture out of the cucumber, making for a smooth base since the cukes will have started to break down.  Alternatively, you can use a food processor if you don’t have a high speed blender, you’ll just have to make the soup in batches.

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Preheat grill to medium  heat.  Place an oven safe stoneware dish on the grill with the coconut oil . Season with salt and pepper and coconut oil will melt. Remove from heat and place veggies on the grill using  a basting brush, brush the coconut oil mixture atop veggies

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Flip the veggies after a few min and brush other side with oil mixture

Note~ each vegetable will cook at its own pace. Here, my tomatoes and habanero cooked first.  Once you see the carmalization ( those black lines are the sugars condensing and imparting a deeper flavor than raw vegatables). Transfer veggies to a plate .

 

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Now, let’s build this!

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Place the grilled veggies on top of the cucumbers. Add dill and parsley.

 

Purty, eh?

 

Next add the canned tomatoes with their juice

 

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Sprinkle with salt and pepper and add a handful of ice cubes.

Blend. ( or process in batches if using a food processor )

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I had to use my food pusher to get it started.  If you don’t have one, take a break every few seconds and use a spatula to free up the veggies until they move freely

 

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Add olive oil and balsamic vinegar. Squirt lime juice in as well.

Taste for salt and pepper.

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Let sit covered in fridge for at least an hour ( if you can 😜)

 

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You guys.  This soup is incredible! I started by only added 1/2 of the habanero, but found that I still wanted it spicier, so I ended up using the whole thing.  Start will small amount of pepper and add what tastes right for your level of heat.

 

I served it with a bit of Mexican crema, ( you can sub sour cream ) a bot of balsamic vinegar and lime juice

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Enjoy !

 

 

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roasted vegetable gazpacho 

friends, I’m so sorry I’ve been MIA.   While in the grand scheme of things it all may seem minor, I feel like the last few weeks I’ve had one thing after another go wrong. 

The latest is that my iPad screen cracked.  About a week after the warranty expired.

  

And since this is what I use to post on my blog, I’ve been slacking. 

Anyway..  I have a few recipes lined up to share with y’all… This first one will knock your socks off ( get it.. So you’ll be barefoot with me? ) Ok, ok, I’ll stop.   If you promise to make this! 

Here is my standard Gazpacho recipe.. and I really do like it.  

However, this past weekend I scored this at the farmers’ market 

  

And by golly, I had an idea! 

 

Roasted vegetable gazpacho 

3 ripe tomatoes

2 cucumbers, peeled and diced 

1-2 jalapeños ( depending on how spicy you like it, if you don’t like heat, substitute a red bell pepper )

1/2 red onion

1 handful of roughly chopped parsley 

1-2 tbsp of roasted garlic *

1 tsp dried dill 

Sea salt

Pepper

1 tbsp  red wine vinegar 

1 tbsp lemon juice 

1/3 cup extra virgin olive oil

—I roasted my vegetable on my grill, you could also roast them in a 375 degree oven 

Once your grill is heated to about 350, place tomatoes, peppers and onions over heat. Let cook for about 5 minutes, then flip using tongs 

  

Grill ( or roast ) for an additional 5 minutes.  Remove from heat and place in a dish with a small lip ( to catch any juices that will release … I did not do that and ran to save the juices!

  

In a large bowl, add parsley, chopped cucumbers, olive oil red wine vinegar and lemon juice.  Season woth salt and pepper.  When roasted veggies are cool enough to touch, finely chop and add to bowl .  add roasted garlic

  

Toss

  

Take a moment to marvel at the simple beauty of fresh vegetables 😎

Blend everything together using an immersion blender or a conventional blender ( you’ll have to process in batches) 

Be careful not to over blend. A little texture is a good thing! 

  

 

Test for salt and pepper, garnish with Greek yogurt mixed with roasted garlic and parsley.  

I cannot begin to tell you how much flavor roasting the veggies adds.  There’s a layer of sweetness that adds soooo much to this soup! 

This packs up perfectly for a summer picnic ( I’ll be finding an excuse to do that this weekend 😊) not to mention how figure- friendly it is! 

Roasted garlic 

1 head garlic

Olive oil

Aluminum foil

Cut the top off of the garlic 

  

Place in a square of foil and Drizzle with olive oil

Wrap tightly like a Hershey’s kiss 😘

  

Grill or roast for about 20-30 minutes or until garlic starts to feel soft. 

  

Remove from heat and when cool enough to handle, squeeze garlic onto a cutting board and use the side of a knife to mash into a paste 

  

This stuff is liquid gold! I use it in many recipes or simply spread on toasted bread for a fantastic heart- healthy treat.

Side note….  The green center in the garlic is not good to eat. I still roasted it, but removed the tough centers before I mashed it.  If you have fresh garlic, this shouldn’t be an issue, mine was just on the verge and I knew that I could still salvage! 

Enjoy this recipe.   I know personally I’ll be making this many times this summer 😎

On a side note, 1/2 of my tomato and pepper plants have started to come back 

 

That’s 2 weeks growth from this 

 

  

Isn’t Mother Nature amazing?! 

Ciao bellas! 

Quinoa & gazpacho.. yum!!

It’s feeling like summer!!!   Here is the board stating what we receive at the CSA!!!

We’ve had quite the heat-wave here in the Northeast… This kind of unbearable heat calls for some chilled foods, in my opinion..

with all of the yummy veggies & herbs, I set out to create!!

The first recipe that I made was Quinoa Tabboouleh.
Quinoa is an ancient grain that is an excellent source of protein. Click here to learn more about quinoa. If you haven’t had quinoa before, I urge you to give it a try.

Here is the recipe 😉

1 cup quinoa
leaves from 1 or 2 bunches of parsley; minced
4-5 scallions; minced
1/4 cup mint leaves; minced
zest & juice of 1 lemon
1 cup of extra virgin olive oil
1 cucumber; seeded & minced
sea salt & freshly ground black pepper

Rinse quinoa well under cold water. Bring water to boil in a saucepan & add salt. Add quinoa. boil for about 15 minutes then drain & cool.
Combine all ingredients in a bowl & chill.

enjoy!

My mom came over for the 4th of July &  brought gazpacho that she had made. It was delicious! This is the recipe that she used.

I went to make it later in the week & was missing some ingredients. Since I still can’t drive, I had to improvise, so here is what I used.

1 28-ounce can whole plum tomatoes with their juices
1 cup chicken stock
1/2 red bell pepper; roughly chopped
1/2 cup celery; roughly chopped
2 small cucumbers, roughly chopped ( these were the first of the season form Plato’s Harvest… so)
delicious!!)
1/2 red onion; roughly chopped
1 jalapeno, seeded & chopped
2 garlic cloves ( fresh from the farm they were amazing!)
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon worcestershire sauce
Fresh basil & parsley.

I put everything except the basil & parsley in the blender & blended until it was almost pureed ( I like mine a little bit chunky, if you prefer it smooth then completely puree.

I added the basil & parsley & pulsed just to chop it up a bit.
I chilled it for a few hours.
It came out great. Both recipes were very tasty.

I had it with a dollop of fat free Greek yogurt, a squeeze of lemon juice & some fresh cilantro. I ate this for lunch all week. It was a great way to stay cool… and of course, eat my veggies!!

I have many more recipes that I  will be posting soon… stayed tuned!

I’m still a week behind, but I’m about to catch up 😉

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