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.

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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.

Couscous with Seven-Vegetable Tagine

Yet another recipe from The Mediterranean Vegan Kitchen. If you don't have it yet - get it! It's an excellent book with simple, delicious recipes, using wholesome ingredients (no fake meats/cheese)!

Couscous with Seven-Vegetable Tagine

Makes at least 6 main course servings:

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
Green onions, chopped
5 cups vegetable or "chicken" broth
2 medium tomatoes, chopped
1 potato, peeled & chopped
1 medium carrot, peeled & sliced
1 cup fresh or frozen green peas
4 medium asparagus stalks, or 8 thin stalks
2oz fresh large green beans, trimmed
2 cups cooked or canned chickpeas, or other beans
1 medium red bell pepper, coarsely chopped
1 small zucchini, thinly sliced
1 tablespoon harissa sauce or crushed red pepper flakes
2 cups instant couscous, pref. whole wheat
1.5 tablespoons lemon juice (juice from 1/2 lemon)
Salt & pepper, to taste
Optional garnishes, eg. cilantro or black olive slices

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In a medium stockpot, heat the oil over medium-high hot. Add the yellow and green onion, and cook until softened and lightly golden, about 1-2 minutes. Stir in 2 cups of the broth, the tomatoes, potato, salt, and pepper; bring to boil over a high heat. Add the carrots and fresh peas, asparagus, and large green beans, if using; return to a boil. (If using the frozen peas, thin asparagus, and small green beans, just add the carrots and cook for 10 minutes, then add the vegetables in the next step with the chickpeas.) Add the chickpeas (or other beans), red bell pepper, zucchini, and crushed red pepper flakes, if using; bring to a boil over medium-high heat. cover, reduce the heat, and simmer gently until the vegetables are tender, 7 to 10 minutes.

Meanwhile, in a large saucepan, bring the remaining 3 cups of broth to a boil. Stir in the couscous and the lemon juice. Cover and remove from the heat. Let stand until all the broth is absorbed, 7 minute. Uncover and fluff with a fork.

Just before serving, add any garnishes and harissa (if using), to the stewed vegetables, stirring well to combine. Season with additional salt/pepper, to taste. Serve over the hot couscous.

^Maya's version, with black olive slices, and 1 cup black beans + 1 cup lentils instead of the chickpeas.

Lentil-Barley-Tomato Soup

Although I was born in the former Soviet Union and grew up with Russian parents, I'm actually not a huge fan of most Russian food (in large part because most of it contains a lot of meat and dairy). There are, however, a few things about Russian cuisine that have stuck with me, one of them being a love for soups.

Soups are a big thing - it goes much farther than just some borsch every now and then. In Russia, lunch (which is the major meal of the day) will traditionally have 3 courses, and soup is the first one - analogous to pasta in Italy.

And the great thing about soups is that, because they're part water, they fill you up on less calories - not to mention the physical and emotional comfort that one gets from a hot bowl of soup on a cold day :)

The following recipe isn't Russian (quite the contrary, it's [a slight adaptation of a recipe] from a book called "The Mediterranean Vegan Kitchen"), but it's the first of many, many soup recipes that you will find on this blog. (Indeed, not a week goes by in which I don't have at least 4-5 servings of soup... but I digress).

And now, without further ado:

Lentil-Barley-Tomato Soup

1 tablespoon olive oil
4 oz (about 2 small) carrots, shredded
1 stalk celery, chopped
2 large cloves garlic, finely chopped
4 cups broth
1 cup water
1 cup lentils, rinsed
1/2 cup pot barley
1 (14oz) can whole tomatoes, drained, seeded, and coarsely chopped, juices reserved
1/2 teaspoon dried thyme leaves
1 large bay leaf
salt & freshly ground black pepper, to taste

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In a medium stockpot, heat the oil over medium heat. Add the carrots, celery, and garlic; cook, stirring often, until softened, about 3 minutes.

Add the broth, water, lentil, barley, tomatoes and their juices, thyme, bay leaf, and salt/pepper; bring to a boil over medium-high heat. Reduce the heat and simmer gently, partially covered, until the lentils and barley are tender, stirring occasionally, 50 to 60 minutes. Discard the bay leaf. Serve hot.

Makes 4-5 main course servings.