Gazpacho with quinoa
Gazpacho with a quinoa twist. This ever-so healthy cold soup is the perfect meal for a hot summer night. Make a big batch and stash it in the fridge so you can enjoy this soup for several days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 -14 servings 1x
Ingredients
Scale
- 1/2 cup black quinoa
- 1 cup of broth (beef, chicken or vegetable)
- 4 boiled eggs
- 3/4 cup red onion
- 3 pounds plum tomatoes
- 1 pound cucumbers, seeded
- 2 red peppers, seeded
- 4 stalks celery
- 1/2 cup chopped parsley
- Juice from 1 lemon
- 2 t dried oregano
- 4 T Worcestershire sauce (or vegan substitute)
- 1/4 t crushed red pepper flakes
- 5 cloves garlic
- 1 t kosher salt
- 3/4 cup good quality first press virgin olive oil
- 1/2 cup Jerez Spanish sherry vinegar
- 2 cups of tomato juice, add to desired consistancy
- Garnish with chopped avocado, boiled eggs, chopped vegetables or croutons.
Instructions
- Wash quinoa. Bring broth to a boil, add quinoa, cover and reduce to low heat. Cook for 15 minutes. Turn off heat and let sit for 10 minutes and fluff with a fork. Set aside.
- In a food processor, finely mince the onion by pulsing the food processor. Don’t over pulse or you will get onion juice. Put in a large bowl.
- Cut the core out of the tomatoes and cut each tomato in half. Put in food processor and pulse until tomatoes are chopped. You should have quarter inch pieces and a lot of puree. Add tomatoes to bowl with onions. Repeat with cucumbers, red peppers and celery, again pulsing until you have roughly 1/4″ pieces. Add chopped parsley, lemon juice, oregano, Worcestershire sauce and red pepper flakes. Stir to combine.
- Remove half of the chopped vegetables from the bowl and return to the food processor. Blitz and then return the blitzed vegetables to chopped vegetable bowl and stir to combine.
- Put salt and garlic cloves in food processor and blitz. You can also do this by hand by alternating chopping and mashing the salt into the garlic with the side of the knife blade.
- Mash boiled eggs with a fork in the bottom of a small bowl. Add garlic and salt mixture and thoroughly combine.
- Add egg mixture and 1 cup cooked quinoa to the vegetable mixture. Stir to combine. (Note: 1/2 cup dried quinoa makes more than 1 cup cooked quinoa. Save remainder for another use.)
- Add olive oil and Jerez vinegar. Add tomato juice until you achieve the consistency you desire. The amount of tomato juice will depend on your preference and on the juiciness of your tomatoes. Chill at least four hours. Gazpacho gets better as the flavors meld. Will keep in the fridge for about a week.
Find it online: https://somethingnewfordinner.com/recipe/gazpacho-with-quinoa/