Cool Refreshing Gazpacho

I enjoy Gazpacho.  It is great on these hot, steamy humid days with a lovely glass of rosé or Albariño. I often see it on the menu and I'm usually disappointed when I order it, like last night.  I like mine to have a little bit of chunkiness to it. However, it is usually all pureed. I understand because it is easier just to puree it all instead of chopping and dicing.

Gazpacho is a traditional dish from Spain that spread to Portugal and Latin America.  They all have their own variations with adding bread or avocados and even omitting the tomatoes and having more fruit-based like watermelon.  They traditionally use a mortar and pestle instead of a blender of food processor, which cause the puree to foam a bit, and a sieve for the tomatoes to get the seeds out. 

It is great summer soup because it is a soup served cold and the acidity of the tomatoes add to the refreshingness of it.  There is some prep work with dicing and chopping.  Or you can just throw it all in the food processor until completely pureed.  Your choice and it is worth it either way!

To make the soup as rich and flavorful as you can, use fresh tomatoes from your own tomato plants or gather some up at a wonderful local farmers' market.  Canned tomatoes can be more flavorful than many fresh ones you buy in your regular supermarket.  Check out this article on tomatoes.  Letting it sit longer also enhances the flavor of the soup, a minimum of 2 hours but t is still spectacular days down the road.

Visit That's Vegetarian?!  to prepare any one of the dishes and you'll find yourself saying "That's Vegetarian?!" 

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Gazpacho 

1/2c Celery, chopped

1 Red, orange, or yellow bell pepper, chopped

1 Red onion, chopped

1 Garlic clove, chopped

1 Cucumber, peeled and chopped

2t Hot pepper such as jalapeno, Anaheim, or Serrano, chopped

1/2c Cilantro, chopped + 12 stems for garnish

5 Tomatoes, chopped

2c Tomato juice

1 can Tomatoes, diced
1 Avocado, cubed (opt)

2T White wine vinegar

1T avocado oil or olive oil

Salt and Pepper to taste

1 lime wedged

Mix the celery, peppers, onion, garlic, cucumber, cilantro, and 3 of the chopped tomatoes in a large bowl. Using a regular or immersion blender or a food processor, puree the can of tomatoes. Add half of the veggie mixture to the pureed tomatoes and pulse about 5 times for 3-5 seconds each time. Add the remaining mixture and pulse another five times. Continue to blend until you get your desired texture. Pour into a bowl and mix in the tomato juice, remaining chopped tomatoes, vinegar and oil. Add salt and pepper to taste.

Chill in the refrigerator for a minimum of 2 hours, preferably overnight. 

Serve with cilantro, lime wedge, avocado and/or cucumber slices.

Serving size 1 cup

Serves 6

Prep time 20 minutes

Baked Stuffed Zucchini

End of the zucchini in your garden and time to start warming up the houses in parts of the US.  Here is a recipe that is light enough to satisfy the palate for the Indian Summer we are having in Southern California and warm the houses and bellies for those of you in Buffalo and across the northern part of the country. 

It is has over 25 grams of protein in each serving (1 whole zucchini) with 23.9g in 3.57 oz (100g) in the Cannelini Beans  and 2.25g in the 1/4c cooked quinoa alone.  If you are watching your waistline, although the dish contains healthy oils, the fat can be reduced by decreasing the amount of almonds and oil used.  The recipe contains fat from healthy sources and our body does needs fat to help with absorption of fat-soluble vitamins A, D, E and K, brain development, energy, healthier skin and cells, making hormones, protective cushion for organs and pleasure - they taste oh so good.(1)

Prepare the Stuffed Baked Zucchini or any of the other wonderful recipes and and you'll find yourself saying "That's Vegetarian?!"

Stuffed Baked Zucchini (Vegan Optional)

1/2 c Quinoa, rinsed

1 c Water, vegetable broth, or combination of both
4 Zucchini, medium halved lengthwise  

1 15-oz can Cannellini beans, rinsed
1 c Grape or cherry tomatoes, quartered
1/2 c Almonds, chopped (about 2 oz)
2 Garlic cloves, chopped
3/4 c Parmesan (3 ounces), grated (Eliminate for Vegan)
4 t Olive oil

Heat oven to 400° F.

In a large saucepan, spray the bottom with olive oil, put in the quinoa and toast for a few minutes over a medium high heat. When they start to brown, add the water/broth and bring to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes. 

Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

When the quinoa is cooked, fluff and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 teaspoons of the oil. Spoon the mixture into the zucchini. Top with the remaining teaspoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, about 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Prep time: 10 minutes

Bake time: 15 minutes for quinoa, 30 minutes for zucchini

Serves 4

Level of difficulty - Intermediate.

10PP for a full zucchini. 5PP for half. Reduce to 9PP by using half the amount of almonds, and 8PP if you use only 1t olive oil and a little spray on the top.  
Printable Baked Stuffed Zucchini Recipe