This is a hemp gazpacho. It’s a celebration of luscious Summer tomato harvests, punchy and tangy-sweet. Porcini mushrooms add essential, grounding umami. Balsamic vinegar brings out the juicy flavor of the ripe tomatoes. I’ve added hemp hearts for protein and a dose of Omega-3’s. They add a lovely creaminess to the chilled soup. And it makes this gazpacho more filling and nourishing on its own, if you’re looking for a light dinner.
Serves: 2-4 servings
2 1/2 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
Handful fresh basil (Genovese or Thai varieties both work) + more for garnish
1 T. balsamic vinegar
½ tsp. dried porcini, minced
2 T. hemp hearts + more for garnish
1 T. best quality extra virgin olive oil + more for garnish
⅛ tsp. black pepper, ground
1 tsp. coarse Celtic sea salt
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.
Blend on high until smooth.
Serve immediately or chill in the refrigerator until ready to serve. Serve within an hour or two of prep.
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.
Sip or spoon the soup as you like. Enjoy!