| OWL Venice

Yellow Summer Gazpacho

Total Time: 30 minutes + 2-3 hours to chill | Servings: 4

A refreshing and cooling gazpacho with roasted yellow bell peppers, olive oil,, onion, cauliflower, yellow tomatoes, turmeric and topped with coconut yogurt, sunflower seeds, soft herbs and olive oil

 

Yellow Gazpacho Ingredients — OWL Vegan Broth Elixir, Cauliflower, Bell Pepper, Oil, Cherry Tomatoes, Coconut Yogurt...


Ingredients:

  • 1 large yellow bell pepper, seeded and sliced
  • ½ sweet onion, sliced
  • 1 cup yellow cherry tomatoes, sliced in half
  • 1 cup cauliflower florets
  • 2 tbsp olive oil
  • Sea salt + pepper
  • 1 tsp turmeric
  • 1 tbsp fresh tarragon
  • ½ tbsp fresh thyme leaves
  • ¼ cup coconut yogurt
  • 3 cups vegan broth 
  • Garnishes: olive oil, coconut yogurt, roasted sunflower seeds & edible flowers

Directions:

  1. Preheat your oven to 425 F and line a roasting pan with parchment paper.
  2. Add the bell pepper, onion, cauliflower and tomatoes to the roasting pan. Toss with olive oil, salt, pepper turmeric and fresh tarragon. Roast for 25 minutes.
  3. Once the veggies are roasted, add to a blender with fresh thyme, coconut yogurt, and the vegan broth elixir. Puree until smooth and creamy. Chill for 2-3 hours.
  4. Pour the gazpacho into bowls and top with coconut yogurt, drizzle of olive oil, roasted sunflower seeds and edible flowers.

 

Making Yellow Summer Gazpacho

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.

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