Fruit & Pepper Gazpacho (vacation purging)

Hello from Vancouver, BC! The hubby and I are on vacation and having a ball! Yesterday was my birthday (49!) and I celebrated by running 5 miles in Stanley Park.

I’ll be back in a few days to share some of the great vegan food finds in this fine city.

I want to thank you all for the emails I’ve been receiving about our Homemade Vegan Buffalo Wings recipe.

I’m behind on responding while on vacation but I’m so glad you love the recipe and I’ll be in touch soon!

This morning I thought I would share a meal that came together as we prepared for week-long getaway. On Monday, Labor Day in the U.S., we spent the day getting rid of food – either through storage, cooking or gifting. I used my Food Saver to freeze mushrooms, vegetable scraps, and fruit – all destined for future vegetable broths, soups, and smoothies. We passed along some yummy leftovers (kale salad, beans and rice) to friends. And we cooked and prepared everything else for a our last official summer BBQ.

We grilled potatoes and onions and  Simple Truth veggie burgers with Daiya cheddar slices, kale massaged with avocado and lime juice, and a bowl of quick and easy gazpacho.

The soup, inspired by the Vegan Mo’s gazpacho, was incredibly simple to make – four ingredients + one blender – and the addition of a pepper and rich balsamic vinegar made it sweet and savory with a hint of umami: cool, yet warming.

My thanks to Michael for the chilled soup inspiration! Be sure to keep in touch with him, and his husband Ethan, as the VeganMos are participating in Vegan MoFo this year and they are offering up some great tips and recipes!

Tags: fruit & pepper gazpachogazpachoquick and easy vegan meals

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