THE LATEST FROM THREE FARMERS
Rhubarb Gazpacho
This recipe is courtesy of Matthew Kadey MSc., RD Writer, Photographer
www.mattkadey.com // www.muffintinmania.com
James Beard Award Winner (Food Journalism 2013)
Ready in 20 minutes (not including chill time)
Makes 6 Servings
Ingredients
- 1⁄2 cup orange juice
- 3 medium sized tomatoes, quartered
- 1 red bell pepper, quartered
- 1 cup sliced rhubarb
- 1⁄2 English cucumber, chopped
- 1⁄4 cup fresh mint or basil
- 2 garlic cloves, chopped
- 2 scallions, chopped
- 2 tbsp red wine vinegar
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp salt
- 1⁄2 tsp black pepper
- 3 tbsp Three Farmers Camelina oil
- Three Farmers Balsamic & Cracked Pepper Roasted Chickpeas (garnish/topper)
- 3 oz feta cheese, diced (optional)
- 4 tbsp hemp hearts (optional)
- Microgreens (optional)
Instructions
Place all of the ingredients except the camelina oil, feta cheese, hemp hearts, and microgreens in a large blender container or food processor container and blend until nearly smooth. With the machine running (on low speed if using a blender), slowly pour in camelina oil through the feed tube until incorporated. Chill soup for at least 2 hours before serving.
Serve garnished with any combination of Three Farmers Balsamic & Cracked Pepper Roasted Chickpeas, feta cheese, hemp seeds, and microgreens if desired.