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Zesty Heirloom Gazpacho | Low calorie vegan recipes

Zesty Heirloom Gazpacho | Low calorie vegan recipes

BY ROBIN BASHINSKY

Low calorie vegan recipes

Effective time: 25 mins
TOTAL TIME :1 hr, 25 mins
YIELD :Acts 8 (meal: about 3/4 glass)

Ingredients

  • 3/4 glass water
  • 2 ounces French bread, crusts removed, torn into small pieces
  • Cooking spray
  • 3 green onions, trimmed
  • 2 pounds yellowish heirloom tomatoes, quartered
  • 5 tablespoons extra-virgin essential olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1 tablespoon unsalted tomato paste
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon kosher salt
  • 5 garlic cloves
  • 1 seeded serrano chile
  • 1/2 cup seeded and sliced red heirloom tomato
  • 1/2 glass finely chopped renewable (unripe) tomato
  • 1/2 cup finely sliced zucchini
  • 5 tablespoons sliced fresh cilantro, divided

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Steps to make It

  1. Combine 3/4 cup water and bakery in a small dish; let stand 10 minutes.
  2. Heat a grill pan over high temperature; coat skillet with preparing spray. Arrange onions in skillet; barbeque grill onions 90 a few moments on each aspect or until charred and softened. Coarsely chop.
  3. Combine bread blend, yellow tomato vegetables, 3 tablespoons essential olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until simple. Place in a sizable bowl. Blend in inexperienced onions, red tomato, inexperienced tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least one hour. Stir well before serving. Place about 3/4 glass soup in each of 8 chilled bowls. Top evenly with left over 2 tablespoons each essential oil and cilantro.

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