Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Gazpacho doesn’t alway get the love it deserves. I get it: cold soups aren’t a huge part of American cuisine. But that should change! And this recipe is only one reason why.
Here’s what you need:
Here’s what you do:
Light your grill and chop all of your vegetables into rough chunks and skewer.
Even the garlic!
Lightly brush the garlic, bell peppers, zucchini, onion and corn with the vegetable oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender, about 10 minutes.
The corn can go straight onto the grill.
When done, the veggies should have a really lovely char to them.
Meanwhile, remove the garlic cloves from the skewers, peel them and transfer to a large bowl. Using a large serrated knife, cut the charred corn kernels into the bowl. Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice and vinegar.
Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper.
Cover and refrigerate until chilled, about 2 hours.
Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber slices and serve.
And an option that made our gazpacho even more amazing was the seared scallops. They were very simply seared, salted and peppered, and everyone added two or three to their bowl.
This recipe makes probably 8 or more first-course servings of gazpacho and only gets better with age. Perfect for enjoying with a table full of friends or family.