Where it Vegan: Gazpacho

I recently had my parents over for dinner while Kevin was traveling a couple weeks ago. It’s nice to have the house to myself every once in awhile, but after a couple of weeks I tend to get a bit lonely!

When my parents called me on a Monday night to ask what I was doing for dinner on Tuesday, I jumped at the opportunity to have them over.

Dinner with the parents is always a challenging feat. Dad likes red meat, potatoes, and country music [best song EVER!]. Mom likes lobster, couscous and Snatam Kaur [really great artist if you like this type of music].

Saying that opposites attract sums up my parents’ relationship perfectly, and Kevin and I for that matter. Is it like that for you and your spouse too?

So, how did I accommodate everyone?

For appetizers, I made potato salad with a side of endive. Dads plate didn’t have any endive. Moms plate had piles of endive and little bacon bits she’d picked out of the potato salad. Dad gobbled them up though.

Our main course was gazpacho served with omega croutons and turkey balls. Dad and I went to town on the turkey balls, so much so that I didn’t have any leftovers to take photographs of!

And for dessert, we had vegan peppermint chocolate chip ice cream and strawberries. Mom had the bowl of strawberries, Dad and I loaded up on ice cream sprinkled with healthy toffee bits and carob chips.

Dad loved the toffee so much I had to send him home with a couple of squares.

Mission accomplished!

Gazpacho

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

A heavily flavored cold soup that’s light on the tummy, easy to prepare, and contributes to 4 of your daily required veggies!

Yield: 6 servings

Ingredients

  • 1 red onion, finely chopped
  • 3 tomatoes, finely chopped
  • 1/2 medium cucumber, finely chopped
  • 1/2 green pepper, seeded and finely chopped
  • 6 stalks of celery, finely chopped
  • 1 garlic clove, crushed
  • 3 1/2 cups (875mL/28 fl oz) tomato juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup fresh parsley, finely chopped
  • 1/8 teaspoon white powdered stevia
  • salt and pepper to taste
  • 1 batch of Omega Croutons – seriously the best crouton you’ll ever make

Directions

  1. To make your life a whole heck of a lot easier, place the first 6 ingredients in your food processor with an “S” blade and pulse until everything is broken up. Don’t waste your afternoon dicing all of these ingredients!
  2. Place all ingredients in a bowl and stir well. Refrigerate for at least 3 hours.
  3. To serve, distribute into bowls and top with croutons.

Gazpacho was the “gateway” dish that introduced me to the vegan lifestyle back when I was a teenager.

In an attempt to get me inspired by food, my parents had bought me a vegan cookbook for my 17th birthday. The first recipe I tried was of course the easiest recipe in the whole book, gazpacho. A couple months later, I decided to go vegan.

It seemed absolutely fitting that I prepare this for my parents, 8 years later… with turkey balls ;)

If you’re interested in reading more about my vegan journey, feel free to check out my about page. Or if you’re wondering why I chose to go back to eating meat, check out my FAQs.

Are you vegan? If so, what’s your story? When did you decide to go vegan, and what was the first recipe that inspired you?

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Comments | Leave Your Comment

  1. I am not vegan and to be honest it has never really occurred to me. I believe animals are on the Earth as a source of food for us — I do want them treated humanely, but I don’t think there is anything wrong with eating animal proteins.

    Yes, opposites attract — Jason and I are different in so many ways, but we have similar goals and viewpoints on so many subjects that it works!

  2. The perfect solution when you want soup in the summer!!!

    I’m vegan for a lot of reasons-health, environmental, ethical-and I went vegan quite some time ago but stopped for the wrong reasons. Mostly because I got my heart broken and he cited my veganism as one reason. Silly of me, but now I’m more comfortable with myself and my opinions and beliefs so I’m here to stay!

  3. I’m not vegan by any means, but I was inspired by a lot of vegan bloggers to use flax eggs instead of real ones in baked goods. Because I love scrambled eggs for breakfast, using the flax eggs helps me conserve the real eggs for those mornings instead of using them in recipes! I actually think I like my pancake recipe better with the flax eggs instead of the real ones :)

  4. Love Love Love gazpacho! My favorite summer soup of all time!

    And I am not vegan…but I don’t eat dairy. So that isn’t anywhere near vegan, but I guess that means I’m dairy-free….

  5. Looooove gazpacho! It’s all I eat (drink) during the summer! It’s especially good right after a long run when I can’t stomach anything but want to refuel.

  6. Yummy! Looks delicious, especially with your croutons. I’m not vegan or even vegetarian although I went through a period where I cut out all animal products and only ate meat very occasionally. I very rarely eat meat now and I eat eggs and some dairy but I still a lot better about it now that I’m very conscious of how much I’m using and where I’m getting it from. I can honestly say I would not eat eggs or meat if they came from the grocery store :(
    Love that song. I had to click and now it’s stuck in my head, haha. Funny, I hated country music till I moved here and now I love it :D

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  8. I love Gazpacho- so refreshing during the summer! I often add a little balsamic, and it gives a heavenly taste!

    Im vegan. I became vegetarian when I was 12 (Im 23 now), because I felt sorry for the animals. I have always had a huge passion for animales. I got an ED a few years later (not because of my vegetarian diet, though). I decided to go vegan when I was 18. When I look back, I know part of the reason was that it made it even easier to restrict. But it was also because it feels right to me! I have been debating myself back and forth on my vegan diet. But I always come back to the fact that for me, it is right to be vegan.
    Im still working on my disordered eating thoughts. But that has to do with eating more, eating when Im hungry etc. I do love my vegan food, so the food itself is not the problem :)

    Im happy for you that you have found your way! We are all so different, and its so exciting to see how we all make different choices- and that thay are all right!

  9. Ummm, yes, my spouse and I are totally opposites! Especially (unfortunately) when it comes to food =/ Thanks for including links to your FAQ and About Me – as a fairly new reader it’s always good to get the back story behind the posts i’ve just been too smitten from your recipes to research further =)

  10. Vegan of 2 years, love it beyond means : )

    It is my lifestyle, my obsession, and my passion. I was vegetarian for 3 years before a friend mentioned his veganism, and I went: Hmf, why though? And he explained. And now I explain to others who give me the same reaction, hoping I will inspire them as my friend once did to me.

  11. Where do you buy your pulse? I’ve never heard of it before, but I’m researching now and it sounds awesome!
    I was vegan…raw vegan actually, but needed to let that go and stop being such a freak about my food! So I’m back to vegetarian (7yrs.) and trying to incorporate fish. Love your blog!!

    • Do you mean my food processor? I use a Cuisinart 14cup elite. Thanks for your kind words, Jill :)

        • Oh, sorry Jill! Pulses are edible seeds: lentils, beans, nuts, seeds. So, basically you could say they are plant based proteins. I purchase mine from a farmer out in southern Alberta and a couple of them I get from the grocery store when he doesn’t have what I need. Hope that helps!

  12. The soup was great and I loved the croutons! The croutons were a great addition to the gazpacho and I also used them in salads. Thanks for posting.

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