Hot Winter Gazpacho
This cold-weather take on the summer classic is a warm way to welcome guests.
Ingredients1 medium carrot, peeled and cut into large chunks
1 medium parsnip, peeled and cut into large chunks
1 green pepper, seeded and cut into large chunks
½ English cucumber, cut into large chunks or zucchini
1 clove of garlic
1 medium onion, cut into large chunks
1 15-ounce can of organic kidney beans, rinsed well and drained
1 28-ounce can of plum tomatoes
2 cups low sodium tomato or vegetable juice, or vegetable or chicken stock
1 teaspoon ground cumin
½ teaspoon chile powder, or to taste
Sea salt and freshly ground pepper, to taste
1 tablespoon freshly squeezed lime juice
¼ cup chopped fresh cilantro
Nutrition FactsPer serving: 130 calories, 0.5 g fat (< 0.1 g saturated), 26 g carbohydrates, 6 g protein, 8 g fiber, 583 mg sodium (26 % Daily Value).
Directions1. Grind carrot, parsnip, pepper, cucumber, and garlic in a food processor or blender until ground but not puréed. Place in a stockpot.
2. Purée onion until smooth, and add to the vegetables in the stockpot.
3. Put kidney beans in the food processor and grind them for about 30 seconds—long enough to give them a fine texture but not long enough to purée. Transfer ground beans to the stockpot.
4. Add the juice from the tomatoes to the stockpot. Purée tomatoes in the processor and add to the stockpot. Stir to combine. Add the juice or stock, cumin and chile powder, and warm over a medium flame. Taste for seasonings, and adjust if necessary by adding salt and pepper. Keep warm over a low flame until ready to serve.
5. Right before serving, add lime juice and stir, and garnish each serving with cilantro leaves.