Fast Metabolism Gazpacho
Cooldown this summer with a refreshing yet satisfying Gazpacho. Brimming with fresh tomatoes and peppers, and an added twist on the grain. This is the perfect make-ahead recipe, and I love how roasting the veggies intensifies the flavor.
Phase 1, Phase 3 (dinner) | Serves 4
Prep time: 30 minutes | Total time: 1 hour 15 minutes, plus 10 hours chilling time
INGREDIENTS
2 pounds tomatoes
2 red bell peppers
2 tablespoons balsamic vinegar, or to taste
2 garlic cloves, minced
2 teaspoons minced fresh tarragon leaves
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
4 slices sprouted grain bread
1 English cucumber
2 cups canned cannellini beans, drained and rinsed
1/2 cup extra-virgin olive oil (Phase 3 only)
DIRECTIONS
- Preheat the oven to 350°F and line a baking pan with foil.
- Arrange the tomatoes and bell peppers in the baking pan, and roast in the upper third of the oven 30 minutes. Transfer the tomatoes to a large glass or ceramic bowl. Continue to roast the peppers until lightly charred, about 15 minutes more. Transfer the peppers, including any juices in the pan, to another glass or ceramic bowl and let stand, covered, until the peppers are cool enough to handle.
- Holding the tomatoes over their bowl to catch juices, peel and cut into pieces. Holding the peppers over their bowl to catch juices, peel the peppers and discard the stems and seeds. Tear the peppers into pieces, and add the peppers and their juice to the tomatoes. Stir in the vinegar, garlic, tarragon, salt, and pepper.
- Trim the crusts from the bread. Cut the bread into 1-inch pieces, and submerge them in the mixture. Cover and chill at least 8 hours and up to 1 day.
- Puree the mixture in a blender, and return it to the bowl. Peel the cucumbers, and dice them small. Stir the cucumbers and beans into the gazpacho. (Phase 3 only: Stir in the oil, as well.) Chill 2 hours. Season with additional vinegar, salt, and pepper, if you like, and serve.
Note: Adding the bread to the gazpacho adds body. You can also, skip step 4 and serve a phase approved grain on the side for a complete meal. (or skip the grain on Phase 3).
Cooldown this summer with a refreshing yet satisfying Gazpacho. Brimming with fresh tomatoes and peppers, and an added twist on the grain. This is the perfect make-ahead recipe, and I love how roasting the veggies intensifies the flavor.
Phase 1, Phase 3 (dinner) | Serves 4
Prep time: 30 minutes | Total time: 1 hour 15 minutes, plus 10 hours chilling time
INGREDIENTS
2 pounds tomatoes
2 red bell peppers
2 tablespoons balsamic vinegar, or to taste
2 garlic cloves, minced
2 teaspoons minced fresh tarragon leaves
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
4 slices sprouted grain bread
1 English cucumber
2 cups canned cannellini beans, drained and rinsed
1/2 cup extra-virgin olive oil (Phase 3 only)
DIRECTIONS
- Preheat the oven to 350°F and line a baking pan with foil.
- Arrange the tomatoes and bell peppers in the baking pan, and roast in the upper third of the oven 30 minutes. Transfer the tomatoes to a large glass or ceramic bowl. Continue to roast the peppers until lightly charred, about 15 minutes more. Transfer the peppers, including any juices in the pan, to another glass or ceramic bowl and let stand, covered, until the peppers are cool enough to handle.
- Holding the tomatoes over their bowl to catch juices, peel and cut into pieces. Holding the peppers over their bowl to catch juices, peel the peppers and discard the stems and seeds. Tear the peppers into pieces, and add the peppers and their juice to the tomatoes. Stir in the vinegar, garlic, tarragon, salt, and pepper.
- Trim the crusts from the bread. Cut the bread into 1-inch pieces, and submerge them in the mixture. Cover and chill at least 8 hours and up to 1 day.
- Puree the mixture in a blender, and return it to the bowl. Peel the cucumbers, and dice them small. Stir the cucumbers and beans into the gazpacho. (Phase 3 only: Stir in the oil, as well.) Chill 2 hours. Season with additional vinegar, salt, and pepper, if you like, and serve.
Note: Adding the bread to the gazpacho adds body. You can also, skip step 4 and serve a phase approved grain on the side for a complete meal. (or skip the grain on Phase 3).
