L’ART DE VIVRE THE AUBERGE BLOG

Guest Blogger - Spork Foods - Vegan Summer Gazpacho Soup Recipe

Spork Foods Chilled Creamy Red & Yellow Gazpacho Recipe

Aug 20, 2014

This week, we’re thrilled to welcome Jenny Engel and Heather Goldberg of Spork Foods as our guest bloggers. Below, they share with us a refreshing summer soup recipe from their vegan cookbook, Spork Fed. Simple, healthy, and best served chilled, this dish can be enjoyed on its own as an afternoon snack, or paired with a salad as a light, delicious dinner. Bon appétit!

This pure and simple soup is a pleasure to make because you only need a blender! It’s the ultimate soup for a hot day when you don’t feel like breaking a sweat in the kitchen. You can make the red or yellow gazpacho by itself, but there is nothing more impressive than two soups in one bowl.

 

 

Red Gazpacho Ingredients: Yellow Gazpacho Ingredients:
6-8 grape tomatoes, halved 15-18 yellow pear tomatoes
1 large heirloom tomato, diced 1 large yellow heirloom tomato
1⁄2 large red pepper, diced 1⁄2 large yellow bell pepper
1 clove fresh or roasted garlic, minced 5-8 strands saffron
2 tablespoons red onion, finely chopped 1 clove fresh or roasted garlic, minced
2 slices organic whole wheat bread 2 slices organic whole wheat bread, crust removed
1⁄2 teaspoon red wine vinegar 3 tablespoons fresh lemon juice, plus zest of 1⁄2 lemon
1⁄2 teaspoon champagne vinegar 1⁄2 teaspoon champagne vinegar
1⁄2 teaspoon sea salt, plus to taste 1⁄2 teaspoon sea salt, plus sea salt to taste
1⁄2 teaspoon finely ground black pepper 1⁄2 teaspoon finely ground black pepper
3 tablespoons extra virgin olive oil 3 Tbsp extra virgin olive oil
1 cup finely chopped Persian cucumber
1⁄4 cup Marcona almonds, chopped *Optional

 

 

Directions:

For the red gazpacho: Place tomatoes, bell pepper, garlic, onion and bread
 in a blender or food processor.  
Add red wine or sherry vinegar, champagne vinegar, sea salt, black pepper and olive oil.

Blend mixture until smooth and creamy, about 30-60 seconds. Remove from blender or food processor; refrigerate for 30 minutes to overnight.

For the yellow gazpacho: Place tomatoes, bell pepper, garlic and bread in a blender or food processor.
Add saffron, lemon juice and zest, champagne vinegar, sea salt,
 black pepper and olive oil.

Blend mixture until smooth and creamy, about 30-60 seconds. Remove from blender or food processor; refrigerate for 30 minutes to overnight.

To serve, pour red gazpacho and yellow gazpacho into separate pitchers
that have large spouts. Using both pitchers at the same time, carefully pour red and yellow gazpacho, side by side, into the same soup bowl. Top with cucumbers, or for crunch, garnish with toasted Marcona almonds, if using.

© Spork Foods, 2010

 

Spork Foods is a gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live vegan organic cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com). Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel. Heather and Jenny are Chef Ambassadors for two major corporations, GO Veggie! Foods and Setton Farms. They teach all over the country at universities, resorts and corporations reaching about 10,000 people a year. The sisters recently launched a vegan and gluten-free menu at Four Seasons Los Angeles at Beverly Hills, and have hosted a vegan cooking program at Esperanza, an Auberge Resort in Cabo San Lucas.  Spork Foods offers catering in San Diego and Los Angeles.