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Now ya’ll probably well versed in the ways of gazpacho, but me, well, i ain’t ever really rocked the raw soup that is the centre of this post. I’ve eaten it but its never really struck a chord (you know, one of those deep, melodic chords, that resonate in your chest)?!

Its probably that ol’ me-not-liking-soup thing thats held me back but could i really boast a RAWsome arsenal without this flavour bomb under my wing? heck no! So here is Green & Leithy’s Gazpacho. Packed with unadulterated goodness, flavours and heat. Oh yes, the heat… A wonderful melody of dried red chilli and smoky chipotle. Theres all the usual suspects of veg going on underneath the beautiful flavours. Eating this really got me thinking- why don’t i make this more often?

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The crackers are another beast entirely, and you absolutely could cook them in the oven. They are rich, sweet, and morishly balanced. Extremely versatile, these guys would be awesome with cashew cheese, hummus, falafel, oh the list goes on. Problem is; they were so good we ate them all before we could really test their potential. That equals a massive culinary win in my book.

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These crackers compliment the gazpacho beautifully. An unctous undertone for the fresh and zesty soup. Combined the meal is both refreshing and satiating. And easy as heck to prepare- woop!

(Serves 4+, RAW, Vegan, Gluten Free)
Gazpacho:

  • 10 large Tomatoes, inner stems removed
  • 1 Red + 1 Yellow Pepper
  • 1/5 Cucumber
  • 1 Red Onion
  • 2 cloves Garlic
  • 2 handfuls Spinach
  • 1 dried Red Chilli
  • 1 tsp Chipotle
  • 1/2 tsp Nigella seeds
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Sea Salt
  • 1 tsp Coriander Seeds
  • 3 tbsp fresh Coriander
  • juice of 1/2 Lemon
  • juice of 1/2 Lime
  • 1 tbsp Tamari
  • 1 tbsp Olive Oil
  1. Throw everything into a food processor and whiz for a few minutes (if using a blender make sure you don’t over blitz it- you still want small chunks of veg)
  2. Place in a suitable container and pop in the fridge to cool

RAW Seeded, Sun dried Tomato Crackers:

  • 1/2 cup Flax Seeds
  • 1/2 cup Sunflower Seeds
  • 1/2 cup Pumpkin Seeds
  • 1/2 cup Sesame Seeds
  • 1/2 Red Onion
  • 6 Sun Dried Tomatoes (soaked overnight)
  • 2 tbsp fresh Coriander
  • 3 tbsp Water
  • pinch Pink Salt
  1. Add all the seeds to a food processor/ blender, blitz until fine (don’t over- blend)
  2. Add the remaining ingredients and pulse until fine
  3. Tip the mix onto a large piece of baking parchment
  4. Use your hands to press the “dough” into a large circle, you can then use a rolling pin to flatten out the mixture more- you want about 1/4″ disk
  5. Use a pizza cutter/ large knife to cut out square crackers of your desired size
  6. Dehydrate for 5 hours (or bake at 180c for 15 minutes)

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