I've been on a bit of an avocado and cauliflower kick lately... along with the rest of the world. But trendy doesn't always mean bad, especially when it comes to food. Inspired by my Garden Gazpacho, and a great meal I had in Whistler at Alta Bistro, I thought I'd try a different chilled soup recipe with cauliflower as its base.
This soup came together easily and after chilling in the fridge for 6 hours, it tasted even better than when I first blended it. The smoked paprika really complements the creaminess of the cauliflower.
I served it alongside my Easy Summer Couscous, but it would make a great starter or side for any number of dishes... especially those that incorporate mediterranean flavors.
Here's the recipe.
Cauliflower Gazpacho
Ingredients
1 head of cauliflower, cut into florets
1 cup blanched almonds
1/4 cup pine nuts
2 cups chopped stale white bread, crusts on
2 teaspoons minced garlic
1 large onion, diced (yellow or white)
1 medium cucumber, chopped
3 scallions, sliced thin
1 1/2 cups cold water
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons smoked paprika
Method
In a large pot, boil water and cook the cauliflower until fork tender, about 8-10 minutes. You could also use a double broiler and steam the cauliflower. Drain and cool.
In a large blender, combine the water, cauliflower, bread, almonds, pine nuts, garlic, onion, cucumber, and scallions. Blend until smooth.
Then, add the olive oil and seasonings. Blend for 2-3 minutes on high until the soup is really creamy.
Refrigerate until fully chilled, at least 1 hour, but ideally let it refrigerate longer so the flavors meld.
Serve chilled and top with seasoned roasted lima beans, fried chickpeas, or cubes of fried tofu. Drizzle a little olive oil and a sprinkling of black pepper or paprika for plating.
Recipe adapted from Food and Wine magazine.
This soup came together easily and after chilling in the fridge for 6 hours, it tasted even better than when I first blended it. The smoked paprika really complements the creaminess of the cauliflower.
I served it alongside my Easy Summer Couscous, but it would make a great starter or side for any number of dishes... especially those that incorporate mediterranean flavors.
Here's the recipe.
Cauliflower Gazpacho
Ingredients
1 head of cauliflower, cut into florets
1 cup blanched almonds
1/4 cup pine nuts
2 cups chopped stale white bread, crusts on
2 teaspoons minced garlic
1 large onion, diced (yellow or white)
1 medium cucumber, chopped
3 scallions, sliced thin
1 1/2 cups cold water
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons smoked paprika
Method
In a large pot, boil water and cook the cauliflower until fork tender, about 8-10 minutes. You could also use a double broiler and steam the cauliflower. Drain and cool.
In a large blender, combine the water, cauliflower, bread, almonds, pine nuts, garlic, onion, cucumber, and scallions. Blend until smooth.
Then, add the olive oil and seasonings. Blend for 2-3 minutes on high until the soup is really creamy.
Refrigerate until fully chilled, at least 1 hour, but ideally let it refrigerate longer so the flavors meld.
Serve chilled and top with seasoned roasted lima beans, fried chickpeas, or cubes of fried tofu. Drizzle a little olive oil and a sprinkling of black pepper or paprika for plating.
Recipe adapted from Food and Wine magazine.
