This take on the Andalusian classic cold soup combines flavors of ajoblanco and the familiar juicy tomato variety with plenty of citrus, tangy rosehips, and subtle nutty flavors using hemp hearts to thicken and a vegan cream blend of almond, hazelnut and coconut milks to round out the dish. A refreshing, surprisingly filling dish perfect for a hot summer day!

I recommend using a combination of citrus for this gazpacho of lemon, lime and tangelos (tangerine-grapefruit hybrid), but feel free to experiment with other citrus such as orange, pomelo, yuzu, kaffir lime, etc.

Also important is your quality of tomatoes, since this is the base of the soup. If you want that beautiful golden color to your soup, then only choose yellow, golden and orange varieties of tomatoes and stick with the heirlooms (their flavor is truly unparalleled). The use of steeped rosehips, the fruit of the rose plant, lends a tangy/floral note to the soup that when combined with the relaxed sweetness of the grapes and the zesty ginger, it really compliments the other acidic components of the dish— the tomatoes and the citrus. Adding the cream blend not only rounds out the dish by adding that neutral component, but provides a nutty toasted flavor and keeps the dish Vegan-friendly.

This soup comes together really quickly and only gets better the longer you let it rest and for the flavors to meld together.

Serve this with some grilled bread or apricot crackers and a side of my blistered shishito peppers for a light, delectable lunch, a perfect garden party, or as appetizers.

Yield: 2-4

Author: Chef Meg

Golden Gazpacho

This take on the Andalusian classic cold soup combines flavors of ajoblanco and the familiar juicy tomato variety with plenty of citrus, tangy rosehips, and subtle nutty flavors using hemp hearts to thicken and a vegan cream blend of almond, hazelnut and coconut milks to round out the dish. A refreshing, surprisingly filling dish perfect for a hot summer day!

Prep time: 5 MCook time: Total time: 5 M

Ingredients:

1.5 cups chopped yellow & golden heirloom tomatoes
1 lemon, juiced
1 lime, juiced
1 tangelo, juiced
2-3 raw garlic cloves, chopped
2" knob fresh ginger, peeled and chopped
2 tsp. turmeric
1 tbsp. steeped rosehips with liquid
6 white grapes
1 tbsp. hemp hearts
1/2 cup Coconut, almond, hazelnut cream blend
(optional) 1/2 jalapeno, sliced
sea salt and white pepper

To Garnish

Fresh mint or cilantro, chiffonade
Thin sliced jalapeno
Dehydrated carrot "chips"
Marcona almonds
White onion, finely diced
Smoked sweet paprika
Olive Oil

Instructions:

Combine all of the ingredients except for the hemp hearts and vegan cream into a blender. Blend until smooth. Add 3 tsp. sea salt and 1 tsp white pepper, 1 tbsp hemp hearts and blend again. Add your vegan cream and do a quick pulse to incorporate.
Chill in the fridge for at least 30 minutes to allow flavors to come together or up to 24 hours ahead (just repulse a few times when ready to serve).
Remove from fridge 15-20 minutes prior to serving to come up in temperature slightly.
Garnish with fresh herb, thin sliced jalapeno, dehydrated carrots (for a pop of color and added crunch), marcona almonds, finely diced white onion, a sprinkling of smoked paprika, a drizzle of olive oil and some sea salt.