RECIPES (cont.)
GREEN GAZPACHO
1 large English cucumber, chopped (reserve ½ cup for garnish)
6 small to medium yellow tomatoes, quartered, with juices
2 scallions
1 garlic clove
½ cup cilantro
¼ cup sherry vinegar
¼ cup extra virgin olive oil, plus more for drizzling
½ cup raw sunflower seeds
Sea salt and freshly ground black pepper
½ Serrano pepper (optional)
1 tsp honey or raw cane sugar (optional)
•
In a blender, combine the cucumber, tomatoes, scallions, garlic, cilantro, sherry vinegar,
olive oil, sunflower seeds, and Serrano pepper, if using. Blend until smooth and season
to taste. Depending on the sweetness of your tomatoes, you may want to add a drizzle
of honey or a few pinches of sugar. Chill for at least 30 minutes.
•
Garnish the soup with the reserved chopped cucumbers and a drizzle of olive oil.
ROASTED RED PEPPER & CARROT SOUP
1/2 medium yellow onion, chopped
1/2 small fennel bulb, coarsely chopped
2 large carrots, chopped
1 Tbsp fresh thyme leaves
1 Tbsp balsamic vinegar
1 roasted red bell pepper, fresh or from a jar
¼ cup cooked cannellini beans, drained and rinsed
1 Tbsp tomato paste
2 cups vegetable broth
Sea salt and freshly ground black pepper
•
Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and
pepper and cook until translucent, about 5 minutes. Add the garlic, fennel, carrots and
thyme leaves. Stir and cook until the carrot edges begin to brown, about 10 minutes.
Add the balsamic vinegar, bell pepper, cannellini beans, tomato paste, vegetable broth,
and another few pinches of salt. Simmer until the carrots are tender, 15 to 20 minutes.
•
Add the simmered soup to a high speed blender (you can work in batches if you need to
) and puree until smooth. Taste and adjust the seasonings.
•
Serve in bowls with a drizzle of olive oil and the croutons on top.
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