Zesty Lentil Gazpacho

Photo courtesy Lentils.org

To me, gazpacho and summertime go hand in hand. But truth be told, until I saw this version from lentils.org, I had never thought of adding these pulses to this seasonal treat. What a brilliant way, though, to include lentils. We just don’t eat enough of these incredibly nutritious foods. (See Should I eat a half cup of beans daily?)

Use this recipe as a guide but if you like, add a handful of cilantro to the blender or use extra virgin olive oil.

Zesty Lentil Gazpacho

Makes 8 servings

1½ cups tomato juice (can use sodium-reduced, if you prefer)
1½ cups chopped tomatoes (approx. 2 medium)
1 cup cooked lentils
1 cup chopped red bell pepper (approx. 1 whole cleaned)
1 cup chopped cucumber (approx. ½ whole)
1 tbsp chopped jalapeno pepper (approx. 1 small)
2 tbsp chopped shallot
2 tbsp  fresh lemon juice
2 tbsp canola oil
2 tsp chopped garlic
2 tsp hot sauce, or to taste
Sea salt, to taste
Garnish: sour cream and fresh cilantro

Place all ingredients except the salt in a blender and process until smooth in consistency. Season to taste with salt and reserve in the fridge for 2-4 hours. This will help the flavours co-mingle and develop.
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” to the soup.

Nutrition information per 3/4-cup serving:
• Calories: 110
• Protein: grams
• Fat: 6 grams
• Saturated fat: 1.5 gram
• Carbohydrate: 12 grams
• Dietary fibre: 4 grams
• Sodium: 240 milligrams