I decided to make gazpacho for the first time ever, and the idea was a bit daunting to be honest. Gazpacho is a soup made of raw vegetables and it is served cold. It's a traditional Spanish dish from the region of Andalusia. I'll never forget my first mouthful of tomato gazpacho when I was just 15 years old visiting Spain for the first time. I thought it was completely repulsive!
I googled a few recipes seeking inspiration and merged two that seemed pretty unique. I wanted it to be dairy free, so that presented a bit of a challenge since some modern recipes call for yogurt which adds creaminess.
Here is my version of an avocado cucumber gazpacho which my husband and I absolutely loved (and we even licked the bowl).
Cucumber + Avocado Gazpacho:
(Serves 2 LARGE adult appetizers or 4 small appetizers)
P.S. One of the recipes that inspired me can be found here.
The other day we had a huge brunch and needed something light and easy for dinner. Since it was a relatively cool night I decided to make soup.
I picked up a soup base, something I'd never seen at the shops before. It was $5 and only had stock, herbs and spices, nothing added. It made my job so much easier and I'm excited to see what other flavors there are to try.
I was super happy with the result, see the recipe below.
Moroccan Pumpkin Soup
1/2 white onion, diced
1/2 red onion, diced
2 cloves of garlic, crushed
1 liter of Campbell's Real Soup Base Moroccan Flavour
1 tin of coconut milk
1/2 kent pumpkin, peeled and cubed (800g)
1 medium sized sweet potato, peeled and cubed
Place all the ingredients (not garnish) into your Tefal Soup & Co Plus Blender. Press P1 for a creamy soup. Soup will be ready to eat in 25 mins!
If you don't have a soup maker, brown the onions and garlic with a bit of butter or coconut oil until translucent. Add the pumpkin and sweet potato. Cook for a 3-5 minutes and than add all the wet ingredients. Simmer until all the vegetables are tender, then blend to your desired consistency in a blender or using a hand held blitz.
Spoon some coconut milk over the top, sprinkle with fried shallots and coriander.
Coconut milk (or sour cream if you prefer)
Fresh chopped coriander
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.