The Washington Post

Cauliflower Gazpacho

Cauliflower Gazpacho 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Apr 23, 2020

Carla Hall’s luscious vegan soup gets it creamy texture from nuts and oils. Hall likes to top it with crisp sausage pieces, but you can skip that garnish if you want to keep this filling, nutritious soup vegan. You may have additional spinach oil leftover: Use it to dress salads or drizzle over roasted baked or grilled meats.

Storage Notes: The soup is best stored before adding sparkling water, and can be refrigerated for up to 3 days. (Add the sparkling water just before serving.) Spinach oil can be refrigerated in an airtight container for up to 3 days. Bring it to room temperature before using.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the gazpacho
  • 3 teaspoons kosher salt, divided
  • 2 cups (8 ounces) frozen cauliflower florets
  • 1 medium zucchini (7 ounces), diced
  • 2 dinner rolls, outer crust removed and processed into about 1/4 cup coarse breadcrumbs
  • 1/2 cup (3 ounces) unroasted shelled pistachios
  • 1/2 cup diced red onion (about 1/2 medium onion)
  • 2 cloves garlic (may substitute 1 teaspoon garlic powder)
  • 2 tablespoons white vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chilled sparkling water
  • For the spinach oil
  • 1/2 cup frozen spinach, thawed and excess liquid squeezed out
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • For serving
  • 1 link sausage (about 4 ounces), diced
  • 1/4 cup chopped green olives (12 to 14 olives)

Directions

Make the gazpacho: In a medium saucepan, combine 2 cups water and 2 teaspoons salt and bring to a boil. Add the cauliflower florets, bring back to a boil and cook until the cauliflower is fork tender, 3 to 5 minutes. Drain, reserving 1 cup of the blanching liquid.

Place the blanched cauliflower, zucchini, bread crumbs, pistachios, onion, garlic, the remaining 1 teaspoon salt, vinegar and oil in a blender and process until smooth, drizzling in the reserved cauliflower cooking water, 1 to 2 tablespoons at a time, as needed to keep the mixture loose but not overly liquefied. Transfer the soup to a container and refrigerate for at least 2 hours or until completely chilled.

Make the spinach oil: Rinse out the blender container. While the soup is chilling, place the spinach, oil, salt and nutmeg in the blender and process until the spinach is very finely chopped, scraping down the sides as needed, about 3 minutes. Transfer the spinach oil to a container and store at room temperature if using the same day. If you want to refrigerate the oil and use later, let the oil come to room temperature before using.

When ready to serve, in a small skillet over medium-high heat, cook the sausages until crispy, 8 to 10 minutes.

Combine the chilled soup and sparkling water in the clean blender and pulse a few times to incorporate. Pour the soup in individual bowls, add a drizzle of spinach oil, then sprinkle the crispy sausage and olives on top.


Recipe Source

From chef Carla Hall.

Tested by Emily Heil.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 566


% Daily Values*

Total Fat: 49g 75%

Saturated Fat: 7g 35%

Cholesterol: 16mg 5%

Sodium: 2019mg 84%

Total Carbohydrates: 20g 7%

Dietary Fiber: 6g 24%

Sugar: 4g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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