Jose Andres Gazpacho

Wow! So simply so easy so tasty – Jose Andres is a master! This needs to sit in the fridge overnight to get the full flavor.

Ingredients:
1 1/2 lb of tomatoes
2 persian cucumbers
1 green pepper
1 clove garlic
1/4 c olive oil
1 tbsp sherry vinegar
1/2 tsp salt

Combine all ingredients in a blender and purée till smooth. Chill overnight.

Blend before serving and drizzle with a little olive oil.

Serves 4.

Green Gazpacho

This cold soup is amazing! The flavor is so complex – Ottolenghi knocks it out of the park.

2 celery sticks (including the leaves)
2 small green peppers, deseeded
6 mini cucumbers
3 slices stale white bread, crust removed
1 jalapeno
4 garlic cloves
1 tsp sugar
1 1/2 c walnuts, lightly toasted
6 c baby spinach
1 c basil leaves
1/4 cp arsley
4 tbsp sherry vinegar
1 c olive oil
3 tbsp Greek yogurt
2 c water
9 oz ice cubes
2 tsp salt
Pepper

Roughly chop up the celery, peppers, cucumbers, bread, chilli and garlic. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt and some white pepper.

Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.

Lastly, add the remaining ice and pulse once or twice, just to crush it a little.

Serve cold.
Serves 6.

Serve at once, with the croutons.

Langostine Stacks

This is inspired by Skinny Taste – super easy and tasty. Perfect for lunch or dinner. I served it on salad with green onions and sliced cucumber.

Ingredients:
1/2 c uncooked short-grain brown rice
2 tbsp rice vinegar
8 oz cooked langostines or shrimp
1 c diced cucumber
1 tbsp chopped fresh chives
1 avocado, mashed
Furikake
4 tsp reduced-sodium soy sauce
2 tbsp mayonnaise
1 tbsp sriracha sauce

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir and let cool.

Cut shrimp into 1-inch cubes. Combine with mayo ans sriracha.

In a small bowl, combine cucumber and chives.

Using a 1 c measuring cup, layer ¼ c cucumber, 1/4 avocado, 1/4 shrimp, and 1/5 of the rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with soy sauce and more sriracha. mayonnaise.

Serves 4. 6 WW PP

Salmon with Carrot and Cucumber Salad

  
BACleanse so good!!! I changed a couple things – super easy and tasty dinner!

Ingredients:
Cucumber-Yogurt Sauce
½ c Greek yogurt
1 small garlic clove, minced
1 tbsp lemon zest
1 tbsp lemon juice
1 cucumber thinly sliced
Salt and pepper

Carrot Salad:
1 tsp cumin powder
1/2 tsp ground turmeric
8 oz shredded carrot
1/2 c chopped cilantro
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper

Salmon
1 lb salmon
Salt and peoper
1 tbsp canola

Cucumber-Yogurt Sauce
Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with salt and pepper.

Carrot Salad
Combine spices, carrot, cilantro, oil, and 1 Tbsp lemon juice in a medium bowl. Toss and season with salt, pepper, and lemon juice.

Salmon
Season salmon with fine sea salt and pepper. Heat 1 Tbsp oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad.

Serves 4.

Cottage Cheese, Tomato & Cucumber 

 

A simple, quick and healthy salad. 

Ingredients:

  • 1/2 c cottage cheese
  • 2 tomatoes, cored and sliced thin
  • 1 Kirby cucumber, sliced thin
  • Salsa
  • Red hot salt

Red Hot Salt

  • 2 tsp salt
  • 1 tsp espellette pepper
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika

Combine in a jar.

Arrange tomatoes and cucumbers on a plate, sprinkle with red hot pepper. Place cottage cheese in center and drizzle with salsa.

Serves 1. 2 WW PP.