Gazpacho Soup

Gazpacho is a raw tomato and bell pepper soup originating from Andalusia region of Spain. It is served cold, usually in the summer months. Although it is not usually served as a meal on its own, it could easy be made into a light lunch if you add some of the garnishes mentioned below, and/or served with a small side.

The following recipe is from The Mediterranean Vegan Kitchen - an excellent book that proves itself once again as an exceptional source of authentic, flavourful reipes. Having been to Spain myself and having tried authentic gazpacho soup, I can say that this recipe is the best/closest thing I've seen to what I had in Spain.

Enjoy.

Gazpacho

2lbs vine-ripened tomatoes, peeled, seedes, & coarsely chopped, with juices
1 medium yellow bell pepper, coarsely chopped
1 medium red bell pepper, coarsely chopped
1 bunch thinly sliced scallions, white and green parts, seperated
1 slice stale Italian of French bread (28oz), crusts removed, soaked in water and squeezed dry
2 tablespoons sherry or balsamic vinegar
2 large cloves garlic, finely chopped
Pinch ground cumin (optinal)
Pinch cayenne pepper (optional)
1 tablespoon olive oil
1/4 cup water
Pinch sugar, or to taste
Optional garnishes: croutons, avocado slices, toasted chopped hazelnuts, diced cucumber, etc.

~

In a food processor fitted with the metal blade, place the tomatoes, chopped bell peppers, white parts of the scallions, bread, vinegar, garlic, cumin & cayenne (if using). Process until smooth and foamy. With the motor running, add the oil and water in a steady stream. Transfer to a large bowl; cover and refrigerate for at least 1 hour.

Add sugar, or to taste. Serve chilled, with optional garnishes, if desired.

Maya's Purple Smoothie

As a jogger, I often make a smoothie after a jog to re-hydrate and get some vital nutrients (calcium, potassium etc) in. Berries in particular are extremely rich in antioxidants, fiber, and vitamin C.

Since my green smoothie seems to be one of the more popular posts on this blog so far, I thought I'd share another colour variation of this smoothie. Enjoy :)

~Maya's Purple Smoothie~

1.5 cups raw baby bok choy, chopped
1 cup cold, sweetened soy milk
1 cup cold water, & a few ice cubes
1 medium banana, peeled & sliced
1/3 cup blueberries
1/3 cup raspberries
1/4 cup blackberries
2 tablespoons chia or flaxseeds
1 tablespoon maple syrup (optional)

Mix everything together in a smoothie mixer, and enjoy :)

Maya's Green Smoothie

Yet another one of my creations.

This smoothie is high in calcium, vitamin A, vitamin C, folate, fiber, omega 3's, and antioxidants. Enjoy!

1.5 cups raw baby bok choy, chopped thinly
1.5 cups sweetened soy milk
1/2 cup water & a few ice cubes
1 large banana, sliced
1/3 cup strawberries, sliced
1/2 canned peach, liquids drained, sliced
2 tablespoons chia or flaxseed
1 tablespoon maple syrup or agave nectar (optional)

Mix all of the ingredients together in a smoothie mixer, and voila :)

Maya's Kale-Quinoa-Beet Salad

This is one of my own creations, which came about as a result of wanting to have to more leafy greens in my diet. Many people assume that there is a conflict between convenience and health, but this recipe is both easy to make and extremely healthy. Two carrots with one knife :)

Maya's Kale-Quinoa-Beet Salad

2 cups raw kale, chopped thinly
2 large tomatoes, diced
5-6 small beets (or 2-3 large ones), canned or pre-cooked, shredded
Juice of 1/2 lemon (1.5 tablespoons lemon juice)
1/2 cup quinoa
1 cup broth
(Optional add-ons: chickpeas / shredded carrots / olive oil / spices etc)

1. Cook the quinoa in the broth (2 cups liquid per 1 cup quinoa) until the quinoa has absorbed the liquid; set aside.

2. While the quinoa is cooking, chop/slice/shred the kale, tomatoes, & beets. Make sure to use the juices of the tomatoes & beets, and pour them over the kale leaves.

3. Squeeze the lemon juice (and olive oil, if using) over it. Add cooked quinoa (and any other optional ingredients) and mixed together. Serve immediately.


Makes 2-3 servings.