jojos.recipes

Cucumber Gazpacho

«Gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine (Andalusia). Gazpacho is eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool.»

Sometimes we need a little new refreshing fresh air. Be this at work, at home, in family and even in meals!

This vegan cucumber gazpacho will give you a refreshing feeling not only for hot days in summer. It will bring a cool wind to relax a little. The gazpacho is easy and quick to make and it fits perfect for lunch. For side dish, you can choose (for example) a piece of bread, sweet potato sticks, roasted chickpeas,...


Ingredients:

(4 portions)

  • 600g Cucumber
  • 300g Almond Yoghurt/Dairy-Free Yoghurt 
  • Juice of 3 Fresh Oranges
  • Juice of 1 Fresh Lemon
  • Herbes de Provence
  • Salt&Pepper
  • Fresh Basil



How it’s done:

  • Peel the cucumber.
  • Cut the cucumber into pieces.
  • Combine the cucumber, the yoghurt, the orange juice, the lemon juice and the spices and mix it all together with a (hand) mixer/blender.
  • Fill it into your bowls and add the fresh basil.


Enjoy!:-)
01.02.20

Carrot Soup with Chickpeas

This bright vegan carrot-sweet potato soup with roasted chickpeas is incredibly delicious, creamy, healthy and makes the perfect satisfying weekend lunch. The coconut milk gives a refreshing feeling of summer.


Ingredients:
(4 persons)

Soup:

  • 600g Carrots
  • 400g Sweet Potatoes
  • 400ml Vegetable Broth (if you like the soup more liquid, add more) 
  • 100ml Coconut Milk


Topping:

  • 300g Chickpeas (canned)
  • a little Cashews 
  • 2 Limes
  • fresh Basil
  • Chili, 
  • Salt&Pepper
  • a little more Coconut Milk (optional)



How it’s done:

  • Peel the carrots and sweet potatoes and cut them into pieces. Put them in a heated pan and fry them briefly until they are soft. Now you can pour the boiling vegetable stock over it and let it simmer for another 5 minutes with closed lid. As soon as the vegetables are soft boiled, you can reach for the mixer and mix until a homogeneous mass is obtained.
  • Now add the coconut milk and mix again.
  • Add as much liquid (vegetable broth/coconut milk) until the soup has the desired consistency.


  • Peel the canned chickpeas and fry them until they are golden. Don’t forget the spices (salt&pepper) 
  • Add them into the hot soup. 
    Add your topping. I used cashews, limes, fresh basil, a little chili (just a spoon tip, otherwise the soup is too spicy and inedible!!!) and more coconut milk.
  • Serve the soup hot. 


Enjoy!:-)
05.01.20