A Modern Twist on Andalusian Gazpacho
with roasted corn and chickpea salad and spicy basil aioli
featuring Hellmann's Products
50 min|Moderate|Medium
This Modern Andalusian Gazpacho was created for a Hellmann's recipe contest that was themed around updating a vintage dish. The two main goals were to incorporate a Hellmann's product and to also make the original, classic recipe a little more healthy in the process.
A classic Andalusian Gazpacho contains a lot of olive oil, and so my thoughts turned to Hellmann's Vegan Dressing and Sandwich Spread as a stand-in for the olive oil. Hellmann's Olive Oil Mayonnaise would also be a good candidate, but it's important to note that Hellmann's Olive Oil Mayonnaise does contain cage-free eggs. I used the Hellmann's Vegan Sandwich Spread in an attempt to keep the Gazpacho true to it's veggie-centric self.
Texture-wise, the Gazpacho I've had at restaurants range from something as thin as water, all the way over to a more chunky, spaghetti sauce-like consistency. I tend to enjoy the ones that are somewhere in the middle of those two options. In it's traditional form, Gazpacho is supposed to be velvety and smooth … but if you filter out too many of those fibery parts, a good bit of the nutritional value of all those veggies gets filtered out as well (side note, I'm just a hungry guy with a camera, not a licensed nutritionalist, so that's just a hunch).
This "Modern Twist on Andalusian Gazpacho" has the consistency of applesauce but with the garden fresh flavors of summer. I would tend to think of this dish as a "between course intermezzo", or just a really simple, pretty, (and inexpensive), amuse bouche. This recipe was developed with 4 tapas sized portions in mind, but you could combine everything into two servings, if it's the main entree.
If there's a little too much texture for your tastes – removing the skins from the tomatoes, and trying to deseed the cucumber as much as possible – would go a long way to making this one smoother.
Hellmann's Vegan Sandwich Spread is used in both the Spicy Basil Aioli and the Gazpacho itself, while the Roasted Corn and Chickpea Salad still uses a tablespoon of traditional olive oil.
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A classic Andalusian Gazpacho contains a lot of olive oil, and so my thoughts turned to Hellmann's Vegan Dressing and Sandwich Spread as a stand-in for the olive oil. Hellmann's Olive Oil Mayonnaise would also be a good candidate, but it's important to note that Hellmann's Olive Oil Mayonnaise does contain cage-free eggs. I used the Hellmann's Vegan Sandwich Spread in an attempt to keep the Gazpacho true to it's veggie-centric self.
Texture-wise, the Gazpacho I've had at restaurants range from something as thin as water, all the way over to a more chunky, spaghetti sauce-like consistency. I tend to enjoy the ones that are somewhere in the middle of those two options. In it's traditional form, Gazpacho is supposed to be velvety and smooth … but if you filter out too many of those fibery parts, a good bit of the nutritional value of all those veggies gets filtered out as well (side note, I'm just a hungry guy with a camera, not a licensed nutritionalist, so that's just a hunch).
This "Modern Twist on Andalusian Gazpacho" has the consistency of applesauce but with the garden fresh flavors of summer. I would tend to think of this dish as a "between course intermezzo", or just a really simple, pretty, (and inexpensive), amuse bouche. This recipe was developed with 4 tapas sized portions in mind, but you could combine everything into two servings, if it's the main entree.
If there's a little too much texture for your tastes – removing the skins from the tomatoes, and trying to deseed the cucumber as much as possible – would go a long way to making this one smoother.
Hellmann's Vegan Sandwich Spread is used in both the Spicy Basil Aioli and the Gazpacho itself, while the Roasted Corn and Chickpea Salad still uses a tablespoon of traditional olive oil.
Featuring
Ingredients
The Gazpacho
- 1 pound ripe roma tomatoes (about five medium roma tomatoes), halved and cored
- 1 cubanelle pepper, cored, seeded and cut (no stems)
- 1⁄2 large cucumber, peeled
- 1⁄2 red onion, peeled and cut
- 2 tablespoons Hellmann's Vegan Sandwich Spread
- 1 teaspoon red wine vinegar
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon black pepper
Roasted Corn and Chickpea Salad
- 1 cup corn
- 1 cup cooked chickpeas
- 1⁄2 mild red onion
- 1 zucchini
- 1 red bell pepper
- 1⁄4 cup fresh parsley (fine chop)
- 1⁄2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon granulated onion
- 1⁄4 teaspoon smoked paprika
- 1⁄8 teaspoon granulated garlic
- 1⁄8 teaspoon ground cumin seed
- 1⁄8 teaspoon black pepper
Spicy Basil Aioli
The Gazpacho
- 2 pounds ripe roma tomatoes (about nine medium roma tomatoes), halved and cored
- 2 cubanelle peppers, cored, seeded and cut (no stems)
- 1 large cucumber, peeled
- 1 red onion, peeled and cut
- 1⁄4 cup Hellmann's Vegan Sandwich Spread
- 2 teaspoons red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
Roasted Corn and Chickpea Salad
- 2 cups of corn
- 2 cups cooked chickpeas
- 1 mild red onion
- 2 zucchini
- 2 red bell pepper
- 1⁄2 cup fresh parsley (fine chop)
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1⁄2 teaspoon granulated onion
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon granulated garlic
- 1⁄4 teaspoon ground cumin seed
- 1⁄4 teaspoon black pepper
Spicy Basil Aioli
Step by Step Instructions
1
Spicy Basil Aioli
Combine basil leaves, 2 tablespoons of the Hellmann's Vegan Sandwich Spread, toasted pine nuts, lemon juice, and spices into a blender or food processor and blend until smooth.
Add in the remaining 4 tablespoons of Hellmann's Vegan Sandwich Spread and quick pulse until blended.
Chill before using.
Note : This creates a pretty small amount of Aioli. If you have a "normal" sized food processor, you may have to double all the quantities, in order to fully cover the blades and get this to blend properly. Fortunately, the Spicy Basil Aioli has many uses and will keep in refrigerator for several days.
Add in the remaining 4 tablespoons of Hellmann's Vegan Sandwich Spread and quick pulse until blended.
Chill before using.
Note : This creates a pretty small amount of Aioli. If you have a "normal" sized food processor, you may have to double all the quantities, in order to fully cover the blades and get this to blend properly. Fortunately, the Spicy Basil Aioli has many uses and will keep in refrigerator for several days.
2
Prepare Corn Salad for Roasting
Preheat an oven to 400F.
Mix the dry spices together and set aside.
Cut the corn from the cob (you could use canned corn, just drain it from the packing solution really well).
Wash and drain cooked chickpeas (the drier, the better).
Peel and small dice the red onion.
Wash and then medium dice the zucchini (with the skin on).
Wash, de-seed, and medium dice the red bell pepper (no cores or stems either).
Mix the dry spices together and set aside.
Cut the corn from the cob (you could use canned corn, just drain it from the packing solution really well).
Wash and drain cooked chickpeas (the drier, the better).
Peel and small dice the red onion.
Wash and then medium dice the zucchini (with the skin on).
Wash, de-seed, and medium dice the red bell pepper (no cores or stems either).
3
Combine and Roast
Combine the corn, cooked chickpeas, onion, zucchini, and bell pepper in a bowl. Drizzle with olive oil, add the dry spice mix, and lightly toss until everything is evenly coated with the oil and spices.
Add all of the above to a large baking sheet and make sure everything is flat. If there's little bit of space around the veggies, that's a good thing.
Place in a preheated 400F oven for approximately 30 minutes.
Add all of the above to a large baking sheet and make sure everything is flat. If there's little bit of space around the veggies, that's a good thing.
Place in a preheated 400F oven for approximately 30 minutes.
4
Let The Salad Cool
Once the veggie mix is roasted, remove from the oven (and remove the veggies from the baking sheet… don't let them cool on there, some of the veggies might get stuck and you'll loose all the yummy, caramelized parts). Using a spatula, slide everything out into a bowl.
The roasted salad can be enjoyed as a warm or cold dish. I'm using it here as garnish for the Gazpacho, but it makes a great side item for many different entrees. When ready to serve, lightly toss with fresh lemon juice and the finely chopped parsley.
The roasted salad can be enjoyed as a warm or cold dish. I'm using it here as garnish for the Gazpacho, but it makes a great side item for many different entrees. When ready to serve, lightly toss with fresh lemon juice and the finely chopped parsley.
5
Blend the Gazpacho
In a blender or food processor, combine the tomatoes, cucumber, pepper, and onion. Blend at high speed until smooth. You may have to stop and scrape down the sides every now and then.
Add the dry spice mix and the red wine vinegar. Blend on high for another 30 seconds.
Add the dry spice mix and the red wine vinegar. Blend on high for another 30 seconds.
6
Blend in the Hellmann's
Add one tablespoon of the Hellmann's Vegan Sandwich Spread and quick
pulse/blend. The liquid should start to get little thicker. Because it's
hard to know just how much juice there is in a tomato… add the
remaining tablespoon of Hellmanns Vegan Sandwich Spread (a little at a
time), until the Gazpacho reaches your desired thickness. The liquid
should be the consistency of applesauce.
7
Chill the Gazpacho
Chill for a couple of hours before serving.
Note : If the Gazpacho thickens too much in the chilling process, stir in a small amount of ice water (one teaspoon at a time) until it reaches your desired consistency.
Note : If the Gazpacho thickens too much in the chilling process, stir in a small amount of ice water (one teaspoon at a time) until it reaches your desired consistency.
8
Garnish and Enjoy!
Garnish with the Roasted Corn and Chickpea Salad and a swish of Spicy Basil Aioli. I also put a slice of fresh tomato in the middle of mine, with a small amount of sea salt and some additional fresh uncooked corn that I reserved when making the Roasted Corn and Chickpea Salad, along with a couple slices of red bell pepper.
A Modern Twist on Andalusian Gazpacho
with roasted corn and chickpea salad and spicy basil aioli
