I don’t usually like gazpacho, but this chilled soup is pretty delish and refreshing if I do say so.
The inspiration came from a Instagram post that I never found again, so I improvised as I usually do. A little leftovers and some fresh organic produce in season, voila a new creation is born! That’s my favorite way to cook. Here’s the recipe–
2 bunches of broccoli (washed and cut into med-small pieces, don’t discard the stems – steamed)
2 handfuls of baby spinach
homemade vegan pesto* – about 2-3 Tbs
white beans (canned ok, 1 can)
extra virgin olive oil
turmeric (1/4 tsp)
sea salt & black pepper
vidalia onion (1/8 of medium onion – sautéed)
coconut milk (in carton for drinking, not canned – 2 c)
filtered water (1 c)
coconut milk yogurt (plain, unsweetened – garnish on top with a scoop, to taste)
3-4 small cloves of garlic
small handful of fresh basil leaves, (I didn’t have enough for it to be officially pesto, but it was still excellent on gf pasta, and in this recipe. You can also add in parsley if you have available.)
1/2 cup pine nuts
1/4-1/2 cup extra virgin olive oil (as needed)
1/4 c Daiya mozzarella “cheeze” (optional)
sea salt to taste (if you use the Daiya, you won’t need to salt much)
Blend in a food processor or blender, pulsed into a coarse meal first and then slowly add the EVOO and puree until like a spreadable paste.
DIRECTIONS FOR SOUP
Cut up the broccoli, including peeling the 2/3 of the two stalks (from florets down towards base) with a peeler and then slicing those into chunks. No need to waste these. Do discard the bottom 1/3 of the base, it’s more woody.
Slice up your vidalia onion, I like thin semi circles.
Steam the broccoli, and while it’s steaming, rinse the white beans until water runs clear. You don’t want to use straight from the can, they’ll be really gas producing, trust me. 😉
Start the sauté pan with a little EVOO (1-2 tbs), onions, pesto mixture, and add in your turmeric with a grind or two of black pepper to activate. Give a few stirs to spread it evenly and when the onions and become translucent and fragrant add in the white beans. Stir it all with a spatula. No need to cook this long, 3 mins beans until are nicely coated and warm.
By now the broccoli will be done as well, rinse under cool water for a brief moment to “shock” and stop the cooking, this keeps it nice and green. Put broccoli into your blender with the bean pesto mixture and pulse to blend a bit.
Add coconut milk, blend more.
Add handfuls of baby spinach last with water, and blend thoroughly.
S&P to taste, and top with coconut milk yogurt.