Monday, July 20, 2015

Meatless Monday: Garbanzo Gazpacho & Zucchini Fries

Chill out on this hot summer Monday with some cool, creamy gazpacho!
It is full of fresh summer ingredients - tomatoes and cucumbers - that you can most likely get local at your farmers market and are hydrating for your mind, body and skin.
The added garbanzo beans provide plant based protein, iron and fibre - keeping you full.
This soup needs to be made ahead of time so it can chill for at least 2 hours and you will need a blender.
I love this cold soup with a few zucchini fries on the side - coated with a little garlic and flax seed, these babies are healthy, zesty and addictive!

Garbanzo Gazpacho
serves 4

6 medium tomatoes, roughly cut
1/2 red onion - 1/4 roughly cut and 1/4 diced
1 medium english cucumber - 1/2 roughly cut and 1/2 diced
1/4 cup olive oil
2 Tbsp apple cider vinegar
1 tsp garlic powder
10 fresh basil leaves
2 cups filtered water
1 can organic garbanzo beans, rinsed and drained
salt and pepper to taste

Place all the tomatoes, the 1/4 roughly cut red onion, the 1/2 roughly cut cucumber, olive oil, vinegar, garlic powder, basil and lots of salt and pepper in the blender. Blend on the "soup" setting if you have it or a high setting until very well combined.

Pour into a large bowl and stir in diced onion, cucumber and garbanzo beans.

Cover and chill in the refrigerator for at least two hours.
Season with salt and pepper before serving.

Zesty Zucchini Fries

2 medium zucchinis, halved and then sliced into "fries"
1 Tbsp olive oil
1 tsp garlic powder
2 Tbsp ground flax seed
salt and pepper to taste
sprinkle of crushed red pepper (optional)

Preheat oven to 400. Line a baking sheet with parchment paper.

Toss zucchini "fries" with olive oil, spices and flax seeds until well coated.

Spread out the zucchini on the parchment paper and bake for about 20 minutes, turing halfway through.

Sending you sunshine, happiness and summer gazpacho love,

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