HEALTHY BBQ SIDES: GLORIOUS TOMATO GAZPACHO, Vegan, No-cook

Ambrosial low-fat & carb Tomato Gazpacho.  No-cook! 

first posted 2019; updated 7/24

Dreamy creamy non-dairy no-cook Tomato Gazpacho.  Dieters' Delight!  'How can something so low-calorie taste so good?' 'Sublime!' 'as good as an upmarket restaurant' Tasters     6/12/18

Photo Courtesy of Cookie and Kate and licensed for reuse under this Creative Commons Licence;
67gongon50 photo below

A tall jug of this wonderful gazpacho* - maybe with a bit of vodka for adults - is a wonderful starter as guests await courses hot-off-the-grill.

Unlike usual gazpachos, this summery aperitif is tomato based with bell pepper, cucumber and sherry adding layers of flavour.  Smooth and creamy but dairy-free, it has minimal salt.  It's a true 'dieters' delight'.

67 is not a great fan of gazpachos but this is one of the nicer ones.  And it's ridiculously easy to make. 

The recipe was tested on common all-garden tomatoes  and up-market tomatoes.  Both produced glorious full-bodied flavour but if pockets are deep, organic or upmarket tomatoes make an exquisite blend.     

Whichever tomatoes are used, small quantities go a long way.  At a gathering shot glasses will be perfect; a shot of vodka and a light sprinkling of celery salt will enhance the experience.

Cost: £2.50'ish to £4, depending on tomatoes

Serves: 4 

Ingred:

   1/2 cucumber peeled & de-seeded, set aside a scant 1/4, chop into small dice  for garnish; coarsely chop the rest 

   1/2 large bell pepper, seeds & membranes removed; set aside 1/4 of the pepper, chop in small dice for garnish; coarsely chop the rest & add to cucumber

   1kilo/2lbs tomatoes; save 3 tbsp seeds for garnish; chop the tomatoes in 1/4inch/1 cm wedges; add to coarsely chopped cucs & pepper

   1 tbsp finely diced large shallot OR mild red onions OR white of green onions

   1/2 tsp grated garlic

   2 tbsp sherry
   1 tbsp red wine vinegar

   min 1 tsp, max 1 tbsp sea salt (67 used a generous teaspoon)

   

   3 tbsp olive oil

   ice cubes (opt)

   handful chopped cherry tomato

Garnish: finely diced cucumber & red pepper (as above)

             finely chopped fresh basil 

             slug of red wine vinegar

             chopped cherry tomatoes 

Method:

1. Mix garlic, sherry/red wine vinegar, salt with chopped toms, cucumber and bell pepper; rest at room temperature 30mins 
2. Add olive oil; blitz in a smoothie maker or high powered blender
3. If your blender/smoothie maker is not efficient, pour mix through a strainer into a jug; use the back of a ladle to push the mixture through the strainer for a minute or so. A few seeds & fibre will be left behind; discard.
4. Cool in refrigerator at least an hour
5. To serve, pour into shot glasses (add ice if you like) : garnish with chopped cherry toms, cucumber & pepper dice, add a small shot of red wine vinegar (or more sherry), sprinkle over basil, and/or gin or vodka
6. Serve with Carnival Cornbread  (opt) 

Comments:
'How can something so low calorie taste so good?  I've always loved Gazpacho but yours was a real treat.  Better when very cold.' Campaign Manager
'Sublime.  Like something from an upmarket restaurant.' Political Agent

'I'm not a great fan of gazpacho but this one has a beautiful texture and great flavours.'  Retired Writer 

   *adapted from Bon Appetite magazine

**M&S

Please  leave a comment in the box below

More vegan/vegetarian dishes NavBar/Recipes II  

This recipe has been adapted by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

DIETERS' DELIGHT: CREAMY TOMATO GAZPACHO (Vegan), no carbs, low-fat, easy, frugal

Ambrosial low-fat & carb Gazpacho: 

first posted 2018; updated 7/2024

 No-Cook Glorious Gazpacho (with Carnival Cornbread-Corn, Chilli, Onion & Ham)
'How can something so low-calorie taste so good?' 'Sublime!' Tasters

This summery tomato gazpacho* is tomato based with bell pepper, cucumber and sherry adding layers of delicate flavour.  Smooth and creamy but dairy-free, it has minimal salt.  

67 is not a great fan of gazpachos but this is one of the nicest, more-ish soups ever.  And it's ridiculously easy to make. 

67 used common all-garden vegetables (tomatoes @50p/punnet!) which produced a  piquant full-bodied flavour.   

The recipe was also tested on up-market tomatoes, sweet pointed peppers and organic cucumber.  They gave the gazpacho an exquisite depth; the texture was gloriously silky.  If pockets are deep enough, this version is recommended.   

Whichever tomatoes are used, this healthiest of soups will tantalise the tastebuds; small quantities go a long way.

Cost: £2.00'ish to £4, depending on tomatoes

Serves: 4 

Ingred:

   1/2 cucumber peeled & de-seeded, set aside a scant 1/4, chop into small dice  for garnish; coarsely chop the rest 

   1/2 large bell pepper, seeds & membranes removed; set aside 1/4 of the pepper, chop in small dice for garnish; coarsely chop the rest & add to cucumber

   1kilo/2lbs tomatoes; save 3 tbsp seeds for garnish; chop the tomatoes in 1/4inch/1 cm wedges; add to coarsely chopped cucs & pepper

   1 tbsp finely diced large shallot or mild purple onions or white of green onions

   1/2 tsp grated garlic

   2 tbsp sherry
   1 tbsp red wine vinegar

   min 1 tsp, max 1 tbsp sea salt (67 used a generous teaspoon)

   

   3 tbsp olive oil

   ice cubes (opt)

   handful chopped cherry tomatoes

Garnish: finely diced cucumber & red pepper (as above)

             finely chopped fresh basil 

             slug of red wine vinegar

             chopped cherry tomatoes 

Method:

1. Mix garlic, sherry/red wine vinegar, sea salt & garlic with chopped toms, cucumber and pepper; rest at room temperature 30mins 
2. Add olive oil; blitz in a smoothie maker or high powered blender
3. If your blender/smoothie maker is not efficient, pour mix through a strainer into a jug; use the back of a ladle to push the mixture through the strainer for a minute or so. A few seeds & fibre will be left behind; discard.
4. Cool in refrigerator at least an hour
5. To serve, pour into bowls (add a few ice cubes if you like) : garnish with chopped cherry toms, cucumber & pepper dice, add a small shot of red wine vinegar (or more sherry), sprinkle over basil
6. Serve with Carnival Cornbread   

Comments:
'Amazing! How can something so low calorie taste so good?  I've always loved Gazpacho but yours was a real treat.  Definitely much better when very cold.' Campaign Manager

'I'm not a great fan of gazpacho but this one has a beautiful texture and great layers of flavour.  The cornbread - full of chunky corn niblets and cubed ham - is the perfect accompaniment.'  Retired Writer 

   *adapted from Bon Appetite magazine

**M&S

Please  leave a comment in the box below

More vegan/vegetarian dishes NavBar/Recipes II  

This recipe has been adapted by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

SWOTTERS' DELIGHT: ENGLISH BREAKFAST SALAD, lower-fat, frugal-dish

Perfect for grazing students... 

English Breakfast Salad, Tomatoes & Mushrooms
'A brilliant, practical way of presenting breakfast for swotting students or a holiday weekend!'

This salad is perfect for occasions when you're not sure when people will turn up for breakfast.  

It has a lovely twist  -- it's full of breakfast goodies:  bacon, eggs, tomatoes, mushrooms and potatoes.  The only thing missing is sausages but are easily added.  Cook them the low-fat way to keep the salad as healthy as possible. 

Preparation couldn't be easier.  New potatoes, if you can get/afford them have thin skins, don't need peeling and cook quickly. The picture shows the recipe using half a kilo of new potatoes but you could double the amount of potatoes and still have a lovely, lively salad.  (Of course, any waxy potato will do for this recipe.) 

The bacon is cooked in the oven for low-maintenance.

Serve with crusty French or pumpernickel bread,  iced coffee and/or orange juice and mint.  

The food can be prepared in advance and assembled on the day.  
    
Cost: £3.50 (using new potatoes @£1.50 per kilo but other waxy potatoes can be used)
Feeds:  4-8, depending on how many potatoes are used,

Ingred:
   1/2-1 kilo/1-2 pounds new potatoes (ordinary potatoes are fine)
   6 slices streaky or back bacon 
   3 large eggs 

   1 small clove garlic, minced or grated
   2 tbsp lime zest 
   1 tbsp each minced fresh (or 1 tsp dried) basil & parsley (opt)
   1/8-1/4 tsp salt
    3 tbsp mayonnaise
   6 tbsp 0-fat Greek or strained yoghurt

   1 large ripe tomato (about 6 oz/170 gms)
   4 oz/13 gm mushrooms
   1 whole grapefruit (opt)
   a quarter cup finely chopped chives

   crisp lettuce for garnish

Method:

1. Lay bacon on a rack in a tray and bake at 350F/180C for 20 mins or until crisp.  Pat with paper towel to remove grease. When cool, cut the slices in 6-8 pieces. Cool, cover and refrigerate.
2. Cook and peel eggs as below.  Refrigerate.  
3. Ensure potatoes are more or less the same size; if some are very small, hold back.  Place potatoes in a large pan of lightly salted water.; bring to a boil; simmer about 10 mins or till tender (the point of a sharp knife should meet a little resistance in the middle); add small potatoes half way through cooking; drain, cool 45 mins & refrigerate.
4.  For yoghurt mayo: mix mayonnaise & yoghurt; add garlic, lime zest, salt and herbs (opt). Refrigerate

Before Assembling:

1. Remove items from fridge half an hour before serving to come to room temperature
2. Halve each egg lengthwise; cut each half into 4 wedges; set aside
3. Cut tomato in med dice
4. Chop mushrooms in med dice
5. Chop chives, reserving a few tablespoons
6. Peel & segment grapefruit if using; chop in medium dice 
7. Stir tomato, mushrooms, chive & grapefruit into yoghurt
8. Add potatoes to yoghurt-mayo mix; stir to coat

Assembly:

1. Arrange lettuce leaves around outside of platter
2. Add layer of dressed potatoes 
3. Reserve a heaped tablespoon each bacon & egg for garnish. 
4. Sprinkle a handful of bacon & a few egg wedges over first potato layer 
5. Add a 2nd layer of potatoes; repeat step 4 until potatoes are used up 
6. Garnish with bacon & egg and fresh chopped chives  

Tips:

• This also makes a great picnic dish
• Foolproof Hardboiled eggs without sulphur ring: place eggs in a pan of cold water; bring to a boil; turn off heat; cover with lid.  Leave 10 mins then plunge into ice water OR run under cold water until eggs are cold. Roll on a flat hard surface, shells will crack and peel away easily

                         More salads on NavBar: Recipes II/Salads 

 Please leave a Comment in the box below 

This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.