Meatless Monday - Fresh from the Garden

Fresh Garden Gazpacho with Ranch Chickpea Croutons

Gazpacho

• 2 lb of fresh vine ripe tomatoes, cut into large chunks
• 1 stalk of celery, light center one if possible
• 1/2 small sweet onion, chopped
• 1 clove of garlic, pealed
• 1/2 red pepper, chopped
• 1 medium cucumber, pealed and chopped, reserve a couple of spoon fulls for topping
• salt & pepper to taste
• 1 teaspoon of Worcestershire Sauce
• Hot Sauce to taste (heat will intensify as it sits so be mindful of that)
• 1 teaspoons fresh lemon juice
• 3 tablespoons Extra Virgin Olive Oil
• 2 teaspoons of parsley or dill (your preference) I also reserve some for topping

Place all the veggies in a food processor, pulse till incorporated and to the consistency you like.  I prefer a bit of texture.  Add salt, pepper, Worcestershire, hot sauce and a drizzle of olive oil and pulse once or twice to mix.  Transfer into a pitcher and refrigerate for at least an hour.  Use the reserved dill/parsley and diced cucumbers for toppings in addition to Chickpea Croutons.

Ranch Chickpea Croutons

Drain and rinse a 15 oz can of your favorite garbanzo/chickpeas.  Pat dry on a cookie sheet, drizzle a tablespoon of olive oil and two tablespoons of Ranch dressing mix.  Make sure all chickpeas are coated. Roast in a 425 degree oven for 15 minutes or so (check often), shake the pan to prevent scorching.  Let cool before using.  Sprinkle on Gazpacho or eat as a crunchy snack.  These are similar to Corn Nuts but home made.

P.S. The following morning leftover Gazpacho in a blender makes a great breakfast juice!