My Whole30 Journey - Cool Veggie-Packed Gazpacho

I am often asked where I am from, or where my family is from. Its a nice way of asking why I my coloring is as dark as it is. The truth is that I am fully American, like Mayflower American. Okay, maybe not that far back, but almost! I usually appease people with an answer that will give them the information they want: I have dark skin and hair because part of my dad's family is from Spain.

Spain is responsible for some pretty awesome contributions to this world. The language, the classical guitar, some awesome artists (Dali, Picasso, etc...), the siesta, and of course the food! Spanish tapas is one of the best culinary experiences available. 

Tapas is basically a smorgasbord of small portions of different appetizers or snacks. Usually you would order a few different items and share amongst the table. The idea is that you would have more opportunity for conversation because you aren't focused on eating an entire meal, and because you are sharing everything on the table. A little sangria doesn't hurt either!

One of the things I always order at a Spanish tapas resteraunt is gazpacho. Essencially cold soup. Gazpacho can really be anything from fruit soups (Tropical Fruit Gazpacho recipe) to salsa type soups. Everything in gazpacho is always fresh and flavorful. Its really so refreshing to sip down a cup of this chilled soup.

gazpacho served with stake and fried plantains (Whole30 approved!)

This particuallar recipe has been tweeked from Ina Garten's recipe. I added some extra veggies, and some fresh cilantro (love me some cilantro), and a little kick of jalapeno. I think my additions just kick up the recipe. 

I love a good bowl of this cool Spanish soup on a hot day. It has amazing flavors, spicy and fresh, it just makes your mouth sing! Its also packed with fresh veggies so its awesomely healthy.

heck yes! make your body happy!

Unless you are on a no-vegetables diet, this will be approved! Its paleo/primal/caveman, nut, grain, gluten, sugar, sweeteners, fat, soy, egg, and dairy free, its also vegan and raw. I mean come on! Talk about healthy! Its also pretty simple to make, just toss your veggies in a food processor or blender and then let it all chill so the flavors blend. Its a pretty impressive little soup for a dinner party or just keep it all to yourself and take it to work for lunch.

Cool Veggie-Packed Gazpacho
(adapted from Ina Garten's The Barefoot Contessa Cookbook, foodnetwork.com)

• 1 hothouse cucumber, halved and seeded, but not peeled
• 1 zucchini 
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion (optional)
• 5 garlic cloves, minced
• 1 bunch cilantro
• 23 ounces V8 tomato juice (3 cups)
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper
• Optional garnishes: fresh cilantro, lime wedges, avocado

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process!After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Garnish as you like and serve with crusty bread, tortilla chips, or just on its own.

Prep Time: 20 minutes
Serves: 4-8 (depending on your portion sizes, I got about 8 servings)

My Whole 30 Journey - Butternut Squash Coconut Curry Soup

I am one of those people who can eat soup any time of year for pretty much any occasion  I know there are people who don't eat soup in the hot weather of summer, but that's not me. So, when I found a lovely butternut squash at the store I knew I wanted to make some soup despite the 90 degree heat.. 

The sweet and nutty flavors of butternut squash taste so lovely with the spicy flavors of curry and the creaminess of coconut milk. Even J, who is 23 months, loved this soup. 

This recipe produces a pretty spicy soup. If you aren't into the spicy thing than just reduce the spices by half and taste it, if you want more spice you can always add it in later.

Butternut Squash Coconut Curry Soup

(loosely adapted from The Novice Chef)

Recipe Note: some brands of coconut milk solidifies in the can. Before opening, warm the coconut milk by submerging the can in hot water for 5 minutes. See my post on Coconut Milk Reviews for more information.

ingredients:

2.5 lb Butternut Squash (basically one large squash), deseeded, peeled and cut into 1” cubes

5 tablespoons olive oil, divided

¼ yellow onion, chopped (optional)

1 teaspoon cinnamon

1 teaspoon salt

2 teaspoon curry

1 teaspoon garam masala

½ teaspoon turmeric

½ teaspoon ground ginger

¼ teaspoon cumin

ground black pepper, to taste

1 cup coconut milk, full-fat

2 cups chicken or vegetable stock

cilantro, optional - for garnish

directions:

Preheat oven to 375°F. Line a baking sheet with foil. Toss the squash with 3 tablespoons olive oil and spices and spread out on the baking sheet in a single layer. Roast the squash for 45-55 minutes, until tender when poked with a fork.

Heat up 2 tablespoons olive oil in the bottom of a soup pot. Add onion and sauté until onion is translucent, about 5 minutes.  Add the roasted squash and stir together.

Add stock and coconut milk and stir to combine. Use an immersion blender or a regular blender to blend up the soup until smooth.

Serve hot with a little extra drizzle of coconut milk and cilantro.

If preparing ahead, store in an airtight container in the fridge for up to a week. Then reheat in a non-stick pan on the stove.