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

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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

BBQ SIDES: SKINNIER POTATO SALAD: no mayo, easy, frugal, dairy-free

Not one drop of mayo in sight... 

updated 4/25; first posted 2019

New Potato Salad Vinaigrette with celery, radish & red onion

26.6.16

This delightful - and frugal - potato salad is flavoured with vinaigrette rather than a creamy dressing.  And it is so extraordinarily delicious, you'll wonder why it doesn't appear on menus more often. 

It's delicious on its own but perfectly complements the rich flesh of mackerel or l pork/lamb or spicy firm tofu. Add baby tomatoes and chopped herbs to heighten the bright colours.  

It takes less than 10 minutes to cook the potatoes and most of the prep can be done a day ahead.  

Cost: £2
Serves: 4-6

Ingredients:
    16oz/1/2k new potatoes, in generous 1/4 inch/ 1/2 cm slices
    2 sticks cleaned, peeled celery in 1/4 in/1/2 cm dice or finely sliced

        OR geneerous handful green beans cooked al dente rinsed & cooled
    3-4 radishes
    small red onion in thinly sliced rings OR equivalent green of spring onions
    
    French vinaigrette dressing

Method:

HEALTHY BBQ STARTER: COUNTRY TERRINE, low-fat/cholesterol indulgence

Marvellous more-ish Country Terinne, thrillingly chunky but good for you...

first post 2019; updated 2024

Lower-fat Chunky Country Terrine with challah bun and picallili
'Mmm; Mmm! ' 'Love the pistachios (not seen in photo) and hint of orange' 'The gherkins were inspired' (Tasters) 

67 loves a good country terrine: coarse textured, studded with nuts and chunky with strips of chicken or ham.  They are perfect for nibbling on at a gathering before the main course arrives. 

(A no-pork version with duck and spiced meats is currently underway.)

Normal terrines have been off the 67 menu for some time, due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon.

But this recipe, adapted from the Hairy Bikers, has judicious substitutions which produce a show-stopping terrine that's surprisingly low in fat and cholesterol. 

Chicken replaced pork shoulder; pork cheeks (very cheap) and pork fillet (not so cheap) were substituted for pork belly; back bacon shorn of fat replaced streaky bacon. Smoked ham hock cooked till meltingly tender (or thick slices of ham)  was incorporated into the terrine to add flavour.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine is a financial indulgence.  The cost is probably around £20 or more but it will feed many if the terrine is sliced thickly and served in fingers.  A similar shop-bought terrine would cost a great deal more.  

A budget-friendly option is available; as is a version for those not worried about cholesterol.

Given the amount of alcohol involved, terrines & pates are said to last up to a month but 67 wouldn't chance it more than 3-4 days.    

This isn't an easy-peasy recipe; it takes a fair few steps and some time to prepare but a fair is resting time.  Prep should start a day before serving.  The method is - apart from hand mincing some of the meat - straight forward.  The result is worth it!  

If a simpler method and a smoother pate is preferred, don't bother with mincing by hand; use a food processor for the meat base but keep the strips of chicken, ham & gherkins/pickles & pistachios whole.  


Cost: £20'ish (june 23)
Feeds: a crowd

Recipe:
    10 1/2oz/300gm boneless chicken thighs 
    3 1/2 oz pork cheek + 7oz/200 gm pork fillet
     OR
    10 1/2oz/300gm pork fillet
    8oz/225gm chicken liver (pref organic/from a trusted independent butcher)
    100 gms back bacon, fat removed

    zest of 2 oranges
    juice of 1 orange
    6 tbsp brandy or purple grape juice
    1-2 cloves garlic minced (67 used 2)
   3-4 spring onions, whites only, finely minced 
   1 tsp dried thyme
   1 tsp salt
   1 tsp coarse pepper    

   1/4 tsp allspice (opt)
    pinch nutmeg (opt)
    pinch cloves (opt)
    bay leaf (opt)

    2tbsp Worcestershire sauce 
   
   6oz/170gm raw chicken breast, in narrow strips
   whole gherkns/narrow spears of dill pickle OR/AND generous handful of pistachios (rubbed lightly to remove salt) 
    8oz/250gm smoked ham hock, cooked till tender or 1-2 thick slices of ham
  
 Equipment:

1. Loaf tin 11 x 21 cm with a depth of 5 1/2 cm/4 1/2 x8 1/2 inches with a depth of 2 1/2 inches OR equiv
2. Roasting tin just big enough to hold the loaf tin

Method:

BBQ SIDES; NECTARINE CUCUMBER SALAD, vegan

Definitely not your run-of-the-mill summer salad...

A treat for the tastebuds: Spiced Peach & Cucumber Salad
'So lovely & innovative, a beautiful combination' 'Tremendous!' Tasters

This unusual, taste-bud-tickling recipe puts paid to the assumption that summer salads are boring.  How can peaches, cucumber and avocado in a spicy Middle Eastern dressing be anything but intriguing?  It is a gustatory treat with terrific flavour and crunch. 

Kids may not like it and it may not be for everyone.  But anyone looking for a taste adventure will be thrilled.

The recipe is vegan but has none of the usual associations with vegan food.  It's wallet-friendly especially if you're using ripen at home nectarines.

It's adapted from Bon Appetite magazine via Kismet restaurant in Los Angeles.  

Obviously 67's recipe doesn't include artisan ingredients or require elegant cooking techniques fit for a high-status paying customer waiting to be impressed.  

67's salad is aimed at the home cook with standard cupboard ingredients and common-all-garden cooking skills. But that won't lessen the dish's impact.  

There's no substitute for the fresh parsley & coriander -- they're important for maximum flavour.  

The salad does not sit well; prepare everything in advance but assemble at the last minute.   

Cost: £3.50'ish (2021 prices)

Feeds: 6-8

Ingred:

   1/3 cup pumpkin seeds 

   1/2 tbsp olive oil

   pepper & salt

  1 cardamon pod (opt)

  1 tsp cloves

  1/2 tsp dried coriander

  1/2 tsp cumin

  1 med red chilli, de-seeded & membranes removed) finely diced

  1 med garlic clove, grated

  3 tbsp fresh parsley, finely chopped

  3 tbsp fresh coriander, leaves & stems, 

finely chopped

  3-4 tbsp lemon juice

  about 14in/30cm (about 1 1/2 cucumbers) de-seeded 

  4 yellow peaches or nectarines

  1 avocado

  Garnish: 1 tsp toasted sesame, pumpkin seeds, a few tender cilantro leaves on stems 

Method:

1. Preheat oven to 350F/180c
2. Add pumpkin seeds to a small rimmed baking pan and bake a scant 5 minutes in a medium oven OR cook on a stovetop pan 5-7 mins, tossing occasionally 
3. Once the pumpkin seeds are cool, spray lightly with olive oil; add salt to taste; set aside
4. If using cardomon, break open with the flat of a knife; remove seeds & discard outer covering
5. Mix spices with chilli, garlic, parsley & coriander, 1/4 cup olive oil & lemon juice. (This can be made the night before & refrigerated) 
6. When ready to serve, add cucumber to the dressing; allow flavours to blend 5 mins
7. Chop peaches/nectarines into bite-size pieces; cut avocado into similar sized pieces & mix with cucumbers and half the pumpkin seeds; taste, adjust seasoning
8. Pile onto a bed of soft salad leaves (opt)
9. Garnish with toasted sesame, the other half of the pumpkin seeds and some stems of tender coriander 
10. Serve immediately

Comments:
'I was really surprised by this; it seemed such an odd combination.  But the first taste was amazing; I loved it and have no qualms about serving it many times again.' Retired writer
'It's a tremendous mix - a lunch in its own right!' Political Agent

Tip
Use up the rest of the herbs in vegan summer burgers or the easy-peasy lettuce salad with green herb dressing. 

More  salads on NavBar: Recipes II

Please leave a comment in the box below

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