Tuesday, August 28, 2012

Meatless Monday - Fresh from the Garden

Fresh Garden Gazpacho with Ranch Chickpea Croutons

  • 2 lb of fresh vine ripe tomatoes, cut into large chunks
  • 1 stalk of celery, light center one if possible
  • 1/2 small sweet onion, chopped
  • 1 clove of garlic, pealed
  • 1/2 red pepper, chopped
  • 1 medium cucumber, pealed and chopped, reserve a couple of spoon fulls for topping
  • salt & pepper to taste
  • 1 teaspoon of Worcestershire Sauce
  • Hot Sauce to taste (heat will intensify as it sits so be mindful of that)
  • 1 teaspoons fresh lemon juice
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons of parsley or dill (your preference) I also reserve some for topping

Place all the veggies in a food processor, pulse till incorporated and to the consistency you like.  I prefer a bit of texture.  Add salt, pepper, Worcestershire, hot sauce and a drizzle of olive oil and pulse once or twice to mix.  Transfer into a pitcher and refrigerate for at least an hour.  Use the reserved dill/parsley and diced cucumbers for toppings in addition to Chickpea Croutons.

Ranch Chickpea Croutons
Drain and rinse a 15 oz can of your favorite garbanzo/chickpeas.  Pat dry on a cookie sheet, drizzle a tablespoon of olive oil and two tablespoons of Ranch dressing mix.  Make sure all chickpeas are coated. Roast in a 425 degree oven for 15 minutes or so (check often), shake the pan to prevent scorching.  Let cool before using.  Sprinkle on Gazpacho or eat as a crunchy snack.  These are similar to Corn Nuts but home made.

P.S. The following morning leftover Gazpacho in a blender makes a great breakfast juice!

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