Zesty Lentil Gazpacho

Zesty Lentil Gazpacho

Ingredients

  • 1½ cups (375 mL) tomato juice
  • 1½ cups (375 mL) chopped tomatoes (approx. 2 medium)
  • 1 cup (250 mL) cooked lentils
  • 1 cup (250 mL) chopped red bell pepper (approx. 1 whole cleaned)
  • 1 cup (250 mL) chopped cucumber (approx. ½ whole)
  • 1 Tbsp (15 mL) chopped jalapeno pepper (approx. 1 small)
  • 2 Tbsp (30 mL) chopped shallot
  • 2 Tbsp (30 mL) lemon juice
  • 2 Tbsp (30 mL) canola oil
  • 2 tsp (10 mL) chopped garlic
  • 2 tsp (10 mL) hot sauce
  • to taste sea salt
  • garnish sour cream and fresh cilantro

Directions

1. Place all ingredients except the salt in a blender and process until smooth in consistency.

2. Season to taste with salt and reserve in the fridge for 2-4 hours. This will help the flavours comingle and develop.

3. Before serving season with salt and hot pepper if needed. Garnish each bowl with a dollop of sour cream and fresh cilantro.

Tip: If you would like to enhance the texture of the soup, reserve ¼ cup of the tomatoes, red pepper, cucumber, and lentils and stir them in after the soup has been blended. This will give a nice “crunch” in the soup and surprise your guests.

Servings: 
6-8

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