Tag Archives: bread

Gazpacho

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

While driving the other day, my daughter and I pulled into a roadside farm stand. There was the sweetest and most adorable older woman proudly arranging her tomatoes. For every basket my eyes landed on, she’d say, “Go ahead and try one!” That sweet lady knows exactly what she’s doing. I walked away with more tomatoes than I knew what to do with! I’m a sucker for sweet face.

I owe her, though. She gave me an excuse to finally make gazpacho. A chilled tomato soup that I could eat every day. I haven’t made it in ages because…well…my family says they don’t like it. I made it anyway.

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

Gazpacho has so many variations. I’d eat any one of them. Although, I will say, recipes calling for tomato juice…hmmm…not so much. I’ve interpreted my own idea of gazpacho many times, but this…this is my favorite. This recipe is based on the authentic preparation of gazpacho, but with a twist or two. Authentic Andalusian gazpacho, where it originates, uses bread to give the soup body and subtle flavor. The bread is traditionally soaked with water for about thirty minutes then drained before being processed with the tomatoes. I omit the water and instead, use the juices from the tomato. It’s wonderful, fresh, summery, and filling. I’m in love with this recipe.

And guess what? So is my family.

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

Gazpacho

3 to 4 1″ slices of a crusty baguette (See Notes)
2 1/2 pounds tomatoes, cored and cut in half
2 medium cucumbers, peeled, seeded and roughly chopped
1/2 small red onion, roughly chopped
1 clove garlic, peeled and minced
2 1/2 tablespoons red wine vinegar
1/4 teaspoon cumin
1 1/2 teaspoons fine sea salt
1/4 cup extra virgin olive oil

Garnish with…
finely diced avocado
finely diced cucumber
finely diced red onion
grape or cherry tomato slices
a few sprigs of fresh lemon thyme (try regular thyme or basil if you’d like)
freshly ground black pepper
a squeeze of fresh lime
drizzle of extra virgin olive oil

Place the bread slices in a medium bowl topped with a fine mesh sieve. Squeeze the tomato halves over the sieve to remove the seeds and allow the juices to run into the bowl with the bread. Place the tomatoes into the pitcher of your blender as you work. Press the seeds and any pulp through the sieve using a rubber spatula or your hands. Allow the bread to soak in the tomato juice for about 20 to 30 minutes.

In two or more batches, process the tomatoes, the bread and the rest of the ingredients in the blender on its highest speed until smooth. Pour each batch into a large serving bowl. Once done, use a whisk to bring it all together. Cover with plastic wrap and refrigerate for 2 to 3 hours.

Serve in chilled bowls and garnish with your favorites!

Serves 4

Adapted from Gazpacho Andaluz | Saveur

Notes

  • Use your favorite crusty baguette. I love using a sourdough. Its tartness just complements this perfectly.
  • Traditionally, the crust is removed from the bread before soaking. I like to use the crust. I think it adds body and flavor.
  • Serve this as a light dinner or serve it as an appetizer in shot glasses with some colorful garnishes!
    Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup
  • Coconut Bread

    Coconut Bread | @tasteLUVnourish | @lovemysilk #coconut #bread #breakfast #snack #plantprotein #healthy

    My daughter recently had a lunch date with her Grandma and cousin at a really quaint restaurant in town. It’s become a summer tradition that she treasures. There’s nothing better than Grandma-time! Aside from all the laughs and the yummy lunch, my daughter kept raving about the coconut bread they served. That’s all I had to hear…

    Tell me you love something…and I’ll make it. It may take me ten tries…but I’ll make it.

    This bread…took me three tries.

    It was just missing something. I tried using coconut oil, but I really didn’t want that much more added fat. Then I tried straight up coconut milk…still, more fat than I wanted. I discovered Silk had a blend that was perfect for this…Silk’s Unsweetened Almond Coconut Blend. I love that you get the coconut flavor that you’d want in a coconut milk, but without the extra fat and saturated fat. I also love that, by using Silk, I’m substituting with more plant based proteins and that all of Silk’s products are non-GMO verified!

    So now, with summer fun and lunch-dates behind us, it’s back to school. This bread is going to be a nice little surprise in my daughter’s lunchbox.

    Coconut Bread | @tasteLUVnourish | @lovemysilk #coconut #bread #breakfast #snack #plantprotein #healthy

    Coconut Bread

    1 cup sweetened coconut flakes, plus extra for topping if desired
    3 cups all purpose flour
    3/4 cup sugar
    1 tablespoon baking powder
    3/4 teaspoon salt
    1 egg
    1 1/2 cups Silk Unsweetened Almond Coconut Blend milk
    1 teaspoon vanilla extract
    1/4 teaspoon almond extract

    Preheat your oven to 350 degrees. Prepare a 9 x 5 loaf pan by lining with parchment or greasing.

    Spread the coconut out on a baking sheet. Toast until golden in the preheated oven for 5 to 6 minutes, giving them a stir or two the last couple of minutes. Keep an eye on it…it can burn quickly! Remove them from the oven and allow to cool on the sheet.

    In a medium bowl, whisk together the flours, sugar, baking powder and salt. Set aside

    In a small bowl, whisk the egg. Add the milk, vanilla and almond extracts. Pour the wet ingredients onto the dry mixture and stir until just about combined. Add the cooled coconut and stir just a bit more.

    Spoon into your loaf pan. Sprinkle a bit of additional coconut on top if you wish.

    Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes on a rack before removing from the pan.

    Notes:

    • To store this bread, wrap it up with plastic wrap or parchment paper, then place it in an airtight container in the fridge for several days. To keep it longer, slice the loaf, wrap the slices individually to easily thaw out and pop into a lunchbox!

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    This conversation is sponsored by Silk. The opinions and text are all mine.