Wednesday, September 9, 2015

Avanti Garden Gazpacho

A beautiful bowl of Avanti Garden Gazpacho :: Cool classic soup on a summer's day 

Amount
Measure
Ingredient
Prep Method
1
Pint

2
Slices
Whole grain seeded bread
Hearth loaf
1/3
Cup
Pepitas

½
Cup
Water

¼
Cup
Basil leaves

1
Cup
Arugula

¼
Teaspoon
Fennel seed

2
Tablespoons
Red wine vinegar



Salt & pepper
To taste

Directions:

Combine all in a powerful blender and whiz until smooth and creamy.  If it’s too thick add a little more water.  Adjust seasonings and add more salt, pepper and vinegar if necessary.  You won’t really taste the fennel or arugula much, they blend into the fragrant bouquet of the married flavors, but they balance out the mix.  Chill well for several hours or over night.  Garnish w/ Matcha Aoli.  When you whip up a batch of Avanti Garden Salsa, plan on having Avanti Garden Gazpacho as well!  

NOTE:  You can use a good quality whole grain gluten free bread for this soup if desired.  Choose one that is preferably seeded and uses whole grain flours like millet, quinoa, legume and bean flours over tapioca and arrowroot.  
Avanti Garden Salsa ready to make a batch of Gazpacho
Eating Healthy & Delicious is a Win Win Win Situation!
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Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter, YouTube and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

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