Hemp Gazpacho

AuthorHempFork
RatingDifficultyBeginner

One of my favorite dishes at Hemp&fork is the Hemp Gazpacho recipe, a new twist on a classic dish. Gazpacho is traditionally a Spanish dish made with tomatoes, peppers, and cucumbers. For this recipe, we will be removing cucumbers from the ingredients and introducing hemp hearts.

This tasty recipe is perfect for those looking to try new things, it's also affordable, nutritious and a family favorite.

The recipe below is enough to serve 4 people.

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hemp gazpacho

Hemp Gazpacho Recipe Ingredients

 2 ½ cups heirloom tomatoes
 ½ cup sweet onion, chopped roughly
 1 medium garlic clove, smashed and peeled
 1 cup sweet red pepper, stem and seeds removed
 1 Handful fresh basil (Genovese or Thai varieties both work)
 1 tbsp balsamic vinegar
 ½ tsp dried porcini, minced
 1 tbsp extra virgin olive oil + more for garnish
  tsp black pepper, ground
 1 tsp sea salt

Hemp Gazpacho Directions

1

In the bowl of a high-powered blender, combine the heirloom tomatoes, sweet onion, garlic, red pepper, basil, balsamic vinegar, porcini, hemp hearts, olive oil, pepper, and sea salt.

2

Blend on high until smooth.

3

Serve immediately or chill in the refrigerator until ready to serve. Serve within an hour or two of prep.

4

To serve, pour into 2-4 glasses or small bowls. Top with a drizzle of olive oil, a sprinkle of hemp hearts, and some basil leaves.

5

Sip or spoon the soup as you like. Enjoy!

 

 

Ingredients

 2 ½ cups heirloom tomatoes
 ½ cup sweet onion, chopped roughly
 1 medium garlic clove, smashed and peeled
 1 cup sweet red pepper, stem and seeds removed
 1 Handful fresh basil (Genovese or Thai varieties both work)
 1 tbsp balsamic vinegar
 ½ tsp dried porcini, minced
 1 tbsp extra virgin olive oil + more for garnish
  tsp black pepper, ground
 1 tsp sea salt

Directions

1

In the bowl of a high-powered blender, combine the heirloom tomatoes, sweet onion, garlic, red pepper, basil, balsamic vinegar, porcini, hemp hearts, olive oil, pepper, and sea salt.

2

Blend on high until smooth.

3

Serve immediately or chill in the refrigerator until ready to serve. Serve within an hour or two of prep.

4

To serve, pour into 2-4 glasses or small bowls. Top with a drizzle of olive oil, a sprinkle of hemp hearts, and some basil leaves.

5

Sip or spoon the soup as you like. Enjoy!

Hemp Gazpacho

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