World Cooking

PARTNER POST: Let Pomì’s premium quality, Italian tomatoes bring the fresh and healthful taste of Italy to your cooking, no matter the cuisine or season.
Easy, Spicy Gazpacho, is a simple vegan cold tomato and cucumber soup that comes together in only 15 minutes. A delicious superfood soup!

Ah, a bowl of cold and spicy gazpacho. The answer to a soup lover’s summer woes, when traditional warm soups are too hot for the heat but you’re craving a simple soup from the season’s fresh vegetables.

Gazpacho is a simple, yet often overlooked, summer favorite. Made from fresh tomatoes, vegetables, herbs, and spices, it is an easy (only 15 minutes!) recipe that is always a crowd pleaser.

When Pomi Tomatoes reached out to collaborate on a summer recipe celebrating the return of tomato season (the best season of the year!), I knew that a cold and spicy gazpacho was the perfect way to use Pomi’s strained tomatoes.

Pomi’s tomatoes are grown in the Cremona, Parma, Piacenza, and Mantua regions of Italy and the company has a commitment to sustainability and traceability of all its tomatoes. Their commitment to quality and the environment was a perfect fit for the Fork in the Road food philosophy of using fresh and seasonal superfoods to create simple, yet inspired, recipes.

Ready for a delicious, and ridiculously simple, summer gazpacho? Let’s get to it!

What is gazpacho and where does it originate?
Gazpacho is a cold raw tomato and vegetable soup that is cool and refreshing, and is typically served in Spain and Portugal in the warm summer months. Traditional gazpacho is a tomato base and includes garlic, onion, vinegar, oil, and salt but can also include cucumber, cream, fruit, and other produce.

Though the Southern Spanish state of Andalusia (which is home to the cities Seville and Grenada) is most typically thought of as the home of modern gazpacho, the basis for the cold soup actually originated in Ancient Rome and was brought to current day Spain.

How do you make gazpacho?
Gazpacho is a super simple cold soup that requires very little preparation–and no cooking! It can be made in as little as 15 minutes, and most of that time is actually spent cutting vegetables.

First, the fruit and vegetables are collected and cut into small pieces (size doesn’t typically matter, just a size that is easy to blend later). The produce, oil, vinegar, herbs, and spices are then added to a blender and pulsed until desired consistency. Some gazpachos are served thin as a soup, and other are chunky with pieces of chewable vegetables throughout. Both are delicious and I recommend trying both ways to see which you prefer.

To make gazpacho even easier, you can use strained tomatoes like Pomi in place of fresh. Pomi is dedicated to quality and freshness, and its tomatoes are strained and packaged within 50 kilometers from where they were grown on farms throughout Italy.

After blending, the soup can be served immediately at room temperature, but typically it is chilled and served cold with a side of bread and is sometimes served in small drinkable glasses. Gazpacho (sometimes referred to as “gaspacho”) is the perfect cool and refreshing soup for warm weather months!

Gazpacho variations
There are many different variations of traditional Spanish gazpacho, including:

Arranque roteno: a thicker and creamier version of gazpacho that uses less water and oil, which was essential in times of drought
Cojondongo: a mixture of vegetables and bread that is served as both light soup and with less liquid as a salad (similar to panzanella), typically made in the Extremadura region of Spain
Gazpacho Manchego: made in the La Macha region, this gazpacho includes meat and and bread and is served warm
Gazpacho Castilliano: hailing from the Castilla region, this type of gazpacho is served cold but is chunkier than other versions because it is filled with pieces of fresh vegetables
Salmorejo: a thick and creamy bread and tomato puree from the Cordoba region of Andalusia, Spain
Many other cultures around the world have cold soups similar to gazpacho such as the bread and tomato soup arjamolho in Portugal, beet and vegetable borscht from Russia and the Ukraine, and the cold or hot tomaattikeitto from Finland.

More modern versions of gazpacho include creative ingredients such as watermelon, avocado, and cucumber (which I used in this Simple Spicy Gazpacho recipe). Get creative with gazpacho and use fresh vegetables such as leeks, fennel, or spicy peppers and switch up the color by using gold or green tomatoes.

Gazpacho is about as easy soup recipe as you can make, however there are a few simple tools that will make preparing this cold soup even easier. First, a good set of quality kitchen knives is key for cutting vegetables. Second, a good traditional quality blender is necessary to puree vegetables, however a handheld immersion blender can also be used.

I also like to cut corners on time, but not on freshness, so at times I use strained tomatoes like those from Pomi. This also allows you to enjoy gazpacho and other tomato soups throughout the whole year!

And finally, a large soup pot to store and chill the gazpacho. A great soup pot is a kitchen essential in the fall and winter cold weather months, but making cold gazpacho allows you to utilize it in the summer heat as well!

Craving more simple soup recipes? Check out our vegan Roasted Tomato Leek Soup and Vegan Roasted Corn Potato Soup recipes, both use seasonal summer vegetables and are great for freezing and eating into the fall and winter.

Did you make this Simple Spicy Gazpacho? Leave a comment below and rate the recipe to let us know how it turned out. Save this gazpacho recipe for later by pinning to your favorite soup Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your gazpacho creations!

Homemade Italian Cream Cake

I’m convinced that the key to a homemade cake coming out tender and moist (sorry, I know a lot of people hate that word but it’s really the only one that applies here) is buttermilk! I use it in my One Bowl Chocolate Cake and decided to use it in this Homemade Italian Cream Cake recipe as well. Switching out the milk for buttermilk made all the difference! Also, I have always found homemade white or vanilla cakes to be drier than their boxed mix cake mix counterparts. I feel like I can almost say that I have tried all the vanilla cake recipes over the years. I’ve had people swear to me a certain recipe is their go-to, then I try it and I’m like “Eh, it’s okay but it’s nowhere near as moist as a boxed cake mix.” I have absolutely no problem saying that. I love a good boxed cake mix (Duncan Hines 4 Life!) Hey, I’m too old to be a food snob at this point. But at least I’m honest. �

From scratch versus cake mix

What I end up having to do with a lot of homemade cakes is poke tiny holes and then pour a simple syrup (sugar dissolved in water) on top to make the cake moist. That is actually a trick that some bakeries and diners use. Especially if they sell cakes by the slice. It means the slices won’t get hard after cutting. I’m pretty sure some places use that trick so they can sell more of the cake beyond the day it was made. However, most folks never know the difference anyway. Unless you bake a lot, then you know. Ha! I’m not sure I can ever get a ‘from-scratch’ cake to come out quite as tender as a boxed mix but I think this comes pretty dang close. The vegetable shortening helps too. Tip: Try switching out the vanilla extract with almond extract to give it an unexpected slight pop of flavor in the background. 

Ingredients:
For the cake: 

1 stick (8 tbsp) salted butter, softened to room temp.
1/2 cup vegetable shortening (Crisco)
2 cups sugar
5 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups all-purpose flour
1/2 cup shredded sweetened coconut
1 cup chopped pecans
5 beaten egg whites

For the frosting: 

1 stick (8 tbsp) salted butter, softened to room temp.
1 (8 oz.) block cream cheese, softened to room temp.
1 teaspoon vanilla extract
1 small (16 oz) box powdered sugar
shredded sweetened coconut and chopped pecans

Directions:

Preheat oven to 325f degrees.

Spray a 9×13 baking dish with nonstick cooking spray (like Baker’s Joy.)

In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth.

Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.

In a small bowl mix together buttermilk, vanilla extract and baking soda.

Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture,
Repeat this until flour is added and buttermilk mixture is added. Blend well with hand mixer or stand mixer each time you add an ingredient.

Gently stir in the pecans, sweetened coconut, and beaten egg whites, until well blended. Pour batter into prepared baking dish.

Bake for 40-45 minutes.

Good quality tomatoes

Tomato tip

How to serve salsa

Salsa makes a fabulous dip for nachos, but there's so much more you can do with it.

1. Top bean burgers
2. Top hot dogs
3. Use as a dip for potato wedges
4. Serve on bruschetta
5. Serve over grated cheese (veggie or vegan) in a baked potato
6. Mix with plain yoghurt (veggie or vegan) and use as a baked potato filling
7. Serve in a grilled cheese sandwich
8. Bake a pepper with a savoury rice mix, then load with salsa before serving
9. Serve in a taco bowl - cooked rice topped with beans or chilli, then topped with salsa and slices of ripe avocado
10. Sprinkle over tomato soup before serving instead of croutons
11. Spoon over quesadillas and enchiladas before serving
12. Top spaghetti bolognese with a generous heap of salsa instead of cheese
13. Mix it through freshly made couscous or bulgur wheat for a tasty lunch
14. Serve in a wrap with salad and grated cheese or cream cheese
15. Top veggie chilli with salsa for a fresh finish

Low calorie dip

You can add a glug of olive oil to your salsa for a more luxurious feel, but I decided to cut down on the calories and fat and keep it fresh, letting the flavours sing.

One portion (a quarter of this recipe) has just 27 calories and no saturated fat, so it is perfect if you are watching your weight as I am or if you are following a calorie controlled diet like the 5:2 diet.

For more 5:2 diet or lower calorie ideas and recipes, check out my 5:2 diet page which also contains information on the updated 5:2 diet which allows more calories than the original diet.

Also follow my Pinterest board 5:2 Diet - Veggie & Vegan.

pin it for later

salsa, dip, burger topping, classic salsa, tomato salsa, homemade salsa, oil-free salsa, fat-free salsa, vegan salsa, salad

dip

Mexican

Yield: 4Author: Jacqueline MeldrumPrint Recipe

With ImageWithout Image

Homemade classic salsa

A simple homemade salsa which zings with fresh flavours and can be used as a dip or to perk up so many dishes.

prep time: 7 minscook time: total time: 7 mins

ingredients

• 3 large ripe salad tomatoes
• ½ large red onion
• ½ green chilli (more if you would like it hotter)
• 1 clove garlic
• Juice of half a large lime or 1 small lime
• A handful of fresh coriander (cilantro)
• A pinch of salt

instructions

1.         Cut the tomatoes in half. Scoop out the seeds with a teaspoon and discard, then chop the tomatoes finely and place in a large bowl. 
2.       Finely chop the red onion, chilli and fresh coriander and add to the bowl.       
3.      Crush the garlic and add it to the other ingredients with the lime juice and salt, then mix well.
4. Cover and place in the fridge until you are ready to serve.
5. Enjoy!

calories
27

fat (grams)
0.2

sat. fat (grams)
0

carbs (grams)
6.1

protein (grams)
1.2

sugar (grams)
3.3

Created using The Recipes Generator

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Summer is in full swing, and that means it’s corn season! Although I love all the bounties of summer, corn may be my absolute favorite. It’s fantastic boiled, grilled, or even shucked and turned into salad. Its juices are also loaded with glutamic acids which makes it a fantastic base for soups like this corn potage.

What is a Potage

Potage (pronounced poh-tahj) was originally a medieval French soup made from vegetables cooked until they formed a thick porridge. With many people keeping small kitchen gardens at the time, it was made from whatever vegetables were ready to harvest. For this reason, to this day, small vegetable gardens are known as Potager. Though this hearty soup seems to have fallen out of favor in Europe, it’s found an unlikely home in Japan.

How did Potage end up in Japan?

Similar Western style soups were introduced to Japan as early as the time of Francis Xavier, but it wasn’t until the beginning of the Meiji Period about 150 years ago that yōshoku (洋食), or western-style food began its ascent towards the mainstream.

Along with other yōshoku favorites like Hamburg Steak and Tonkatsu, Potage rode this wave of popularity into the hearts of the Japanese masses. Because the Japanese traditionally consumed miso soup along with their rice, it was a natural transition to Corn Potage as people moved from rice to toast for breakfast.

These days, the soup is so popular that you can find it sold in cans from vending machines, and Corn Potage flavored potato chips and rice crackers are a thing. In 2012, things reached a new level of craziness when a popular popsicle brand called GariGariKun (ガリガリ君) released a Corn Potage flavored popsicle!

Easy Corn Potage

The traditional way of making this new classic is to cook the corn in chicken or vegetable stock before pureeing and straining it. It’s then thickened with a roux before being finished off with cream. It’s a lot of work, which is why most people turn to just-add-water soup mixes. I wanted to see if I could simplify the number of ingredients as well as the process without sacrificing the rich taste or velvety smooth texture. I found a few tricks that cut the amount of work in half.

The Broth

Most corn potage recipes in Japan call for adding chicken or vegetable stock as a base. I’ve found that between the corn and partially caramelized onions, there is so much umami, that there is no need to use a stock. This allows you to add milk as the only liquid, which in turn eliminates the need to add cream at the end.

Thickening Potage

In Japan, potage is usually thickened with a flour and butter roux, but this adds both time and an extra pan to clean. I wanted to take my version back to its French roots and use vegetables to thicken it. Specifically, I chose to use potatoes as they cook quickly and the starch they contain thickens the soup nicely, without adding any off flavors.

Pureeing Potage

Initially, I was hoping to forgo straining the soup by pureeing it in a high-speed blender. With enough time, a Vitamix will get the soup fairly smooth; however the finished potage has a vaguely gritty flavor as the corn skins can’t be fully pulverized. If you need to save time or want to eat the extra fiber, this is an option. However, if you want to get your soup as smooth as possible, it’s better to blend the soup just long enough to puree the corn and strain the skins out with a fine-mesh sieve such as a tea strainer.

How to make Japanese Corn Potage

As for the order of operations, I’d initially planned to caramelize the onions and then puree it with the raw corn, potatoes, and milk before heating it to thicken the soup. In theory, this would have made the mixture easier to strain once pureed since it would be less viscous. Sadly, reality doesn’t always cooperate, and the mixture curdled when it was heated.

It turns out that corn is slightly acidic, which causes the proteins in the milk to denature when heated. I thought about trying to bring the mixture to a more neutral pH using baking soda, but given that the pH of corn varies it’s simpler to cook the mixture before pureeing and straining it.

Plant-based Corn Potage

I’ll work on a proper vegan corn potage at some point, but for now, if you want to make this plant-based, replace the butter with olive oil, and swap the dairy milk with your favorite plant-based milk. You can add a bit of nutritional yeast to both the soup and the croutons to amp up their umami.

Eating well does not mean sacrificing flavor. Stick to those New Year’s resolutions with these delicious, quick, easy, and healthy recipes.

Is this for real? 2018 is up and out? JUST as I got used to writing “2018” and not “2017”!?! Man. Dear Time, why are you in such a rush to move so fast? GEEZ!

My next question is, are you making big plans and resolutions for the new year? Like, signing up for that Merengue Dance Class, and following a new fad diet?

Here’s what. I urge you so, so, so, so much to take that dance class, but I double urge you NOT to jump on a fad diet. That is so not going to work. It’s a surefire way to kill your resolution within the first few weeks.

Want to know what works? Smaller changes and attainable (realistic) goals.

Like, cut out the sugar. Maybe you can add more veggies and fruits to your daily diet. Have more fish. Drink a lot more water. Or, COOK MORE!

According to a Johns Hopkins study, people who eat home cooked meals consume fewer calories than those who eat out. People that eat home cooked meals consume less carbs, fats, and sugar than those who cook less.

If you are totally ready to make healthier changes, here is a collection of my favorite Healthy Recipes for the New Year that won’t leave you feeling hangry at the end of the day.

Hoping these will help to inspire you to plan for some healthy cooking in 2019! Have a very Happy and Healthy New Year!

Breakfast

A fabulous and healthy fruit salad featuring a rainbow of your favorite tropical fruits tossed with a wonderfully sweet and creamy yogurt dressing.

Frozen yogurt studded with gorgeous blue and red berries! A delicious, fun, and healthy dessert!

Prepared with a rainbow of colors and an amazing mix of flavors, this protein smoothie bowl is an easy, convenient, and delicious way to get protein and natural energy support to fuel your day.

Sweet and refreshing morning drink prepared with apples, cucumbers, chilled green tea and exotic spices.

The perfect way to start your morning with coffee, oats, flaxseeds and bananas, all in one! Combining our two morning loves, coffees and smoothies, for people on the go.

Super soft and healthy muffins packed with oats and bananas, and whipped up in the blender. SO delicious, you won’t believe they are under 110 calories each!

Lunch and/or Dinner

Simple and easy 30-minute soba noodle soup prepared with mushrooms, noodles, and greens.

Packed with protein, veggies, and a flavorful Dijon Balsamic Dressing, this Steak Salad is healthy, quick, and incredibly delicious!

Easy, crunchy, incredibly flavorful Garlic Butter Cauliflower Rice is simple, healthy, and so surprisingly GOOD!

Filled with beef, rice, onions, tomatoes, beans, corn and cheese, these Instant Pot burritos are simple, FAST, filling and packed with flavor. Told ya – healthy recipes don’t have to be about sacrificing flavor.

Simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked chicken breasts.

Loaded with ground turkey and black beans, these saucy, cheesy enchiladas are super easy to make and always everyone’s favorite!

Cheesy, garlicky, flavor loaded mashed cauliflower prepared in the Instant Pot! This is the perfect, most delicious low-carb swap for mashed potatoes!

Quick, delicious, bright and creamy salmon dinner prepared in just one skillet and served with an incredible lemon garlic cream sauce!

Quick and easy skillet seared chicken topped with a delicious garlic and onions white wine sauce that’s sure to please any crowd!

Delicious, low-carb, healthy Stir Fry made with spiralized zucchini and onions tossed with teriyaki sauce and toasted sesame seeds.

Ditch the flour tortillas and make this amazing low-carb version of your favorite steak fajitas!

A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds!

This classic American main-dish salad is packed with chicken, avocado, sweet tomatoes, crunchy bacon, blue cheese, and eggs, all topped with a lightened-up blue cheese dressing.

How to cook deliciously seasoned, perfectly tender and juicy chicken breasts in the Instant Pot! Can be made with fresh or frozen chicken breasts.

Bursting with rich buttery garlic flavor and tender chicken thighs, this is a one pot chicken and rice dinner guaranteed to impress even the pickiest eaters!

Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages. Whip up this Southern favorite in just 30 minutes and get ready for a Mardi Gras dinner that the whole family will love!

Juicy, pan seared pork chops smothered with a rich and creamy mushroom sauce.

Tender, juicy, perfectly seasoned baked chicken meatballs topped with a delicious garlic and dill yogurt sauce.

Intensely flavorful and wonderfully delicious Stir Fry Steak and Zucchini Noodles prepared in just one pan for a quick low carb meal that you’ll go back to again and again! These healthy recipes for the new year are looking better and better! Am I right?!

Deliciously seasoned, golden french fries prepared in the oven!

Only 20 minutes to this amazing, healthy bowl of Chicken Zoodle Soup prepared in a pressure cooker!

Delicious, bright, and simple, this lemon chicken recipe is the perfect easy weeknight meal made entirely in just one skillet and in under 30 minutes.

DELICIOUS Steak and potatoes seasoned with garlic and herbs and cooked inside foil packets. They can be cooked on the grill OR in the oven, and are perfect for a family dinner or a backyard get-together.

Tender and juicy salmon brushed with an incredible garlic butter sauce and baked on a sheet pan with your favorite veggies.

A quick and absolutely delicious spaghetti dinner tossed with shrimp, spinach, tomatoes, garlic, and lemon juice.

Tender and juicy, perfectly baked chicken breasts! The one and ONLY method and recipe you will need for baked chicken.

Incredibly tender and super juicy pork chops coated in a sticky honey garlic sauce and baked to a delicious perfection.

A lighter version of everyone’s favorite rich and cheesy cauliflower broccoli bake!

Mushroom and Garlic Butter Pasta is a quick, everyday dinner that is done in under 30 minutes. Simple flavors pack a big punch in this easy pasta dish.

With fall (and school schedules) right around the corner I am always looking for quick and delicious dinner ideas. Plus, when you add butter to the title I am instantly intrigued, and thought you might be too!

I know that mushrooms are one of those vegetables…wait, mushrooms are vegetables right? Anyway, they’re one of those ingredients that people like or people hate. Like REALLY hate.

Luckily for me, I am super into mushrooms. They actually happen to be my favorite pizza topping, because I am a super weirdo. And I know I will get the question, “Can I make this without mushrooms?” Well…no. I mean, yes, certainly you could, but then really you should just make another recipe. There are millions on the internet.

So if you aren’t a big mushroom guy, I’ll catch you on the next recipe.

If you ARE a big mushroom guy, then let’s get going.

You can totally be done with his in under 30 minutes. It’s super quick, I just recommend (as per usual) to thoroughly read the recipe and have all your ingredients ready. It makes everything go smoother, and timing is important in this one.

And for the love do NOT forget to reserve the pasta water. Pinky promise me you won’t forget.

So slice your mushrooms, chop your parsley, mince your garlic ahead of time. And you can even roast the tomatoes WAY ahead.

That way, when you get going, you will have everything all set and there will be no stress.

The butter in this recipe adds a silky richness that you can’t achieve with olive oil, although yes, you certainly could sub olive oil for the butter. But, don’t.

When the pasta is cooked, you add into your cooked, buttery, garlicky mushrooms.

Also note that seasoning with salt and pepper is really important in this recipe. Salt the water, season the mushrooms…without liberal seasoning you will definitely have bland pasta.

And I love adding crushed red pepper to this to add a little heat. You can amp up the heat or omit it, if that’s not your thing.

I hope you enjoy this simple, rustic pasta dish as much as we do!

Is everyone else having a long, hot summer like we are in the UK? It did finally rain the other day for the first time in about 2 months, but it’s back to blue skies again today. I’m not complaining – we Brits are used to our BBQs being interrupted by drizzle (and continuing anyway, of course), but it’s nice to actually be able to complete a BBQ in the sunshine for once!

There’s a tendency to always make the same thing on a BBQ – burgers, hot dogs, maybe the odd kebab skewer. But it’s always fun to mix things up for a change – have you ever tried having tacos cooked on a BBQ?! Here’s how!

How to prepare BBQ tacos

First, you’ll need to use some silver foil to make a kind of boat to cook each taco in. This helps them to keep their shape when they’re on the BBQ, and also gives them a bit of protection against the direct heat of the coals. Make sure the underside of each tortilla is fully covered by the foil – any bits that stick out the side or hang over the top might end up burning.

Then just add the filling, and they’re ready to go!

No-cook filling

The filling of these black bean tacos is really straightforward – tinned black beans, sweetcorn, spices, and grated cheese. They’re all pre-cooked ingredients, so nothing actually needs cooking on the BBQ, it just all needs to be heated through. This is really important, as the tacos only take a minute or two to cook over the coals.

As the cheese melts, it makes the black bean filling nice and gooey, and really brings everything together. To be honest I’d love this really simple no-cook taco filling even if I wasn’t cooking the tacos on a BBQ – sometimes the simplest things are the best. Feel free to add any other no-cook ingredients you fancy – some chopped spring onions would be good too!

Cooking tacos on a BBQ

Once you’ve added your no-cook filling to the tortilla shells, just stick them on the BBQ. The tacos need to be cooked over a really low heat, otherwise the tortillas can catch and burn. They’re perfect for adding to the BBQ towards the end, when you’ve already cooked your burgers and sausages, and there’s just a bit of lingering heat left.

You do want a little bit of char on your tortillas (otherwise what’s the point of them being cooked on a BBQ?), but not too much, so watch them closely – they only take a couple of minutes. You can part-close the lid of the BBQ to help them heat all the way through if needed, and raise them up away from the coals if they’re browning too quickly underneath.

When they’re done right, these BBQ tacos end up with a beautiful crispy bit underneath (gotta love that char), with a gooey, cheesy black bean filling. My kind of food!

Peach salsa

Since the black bean filling of these tacos is so simple, I thought I’d liven them up with an easy homemade peach salsa. It really helps to freshen everything up and adds plenty of extra flavour – it goes so well with the slightly charred tortillas and the rich, spicy beans.

I always love adding fresh fruit to homemade salsa – pineapple, strawberries, peaches, anything really. The sweet-savoury combination is awesome.

If you fancy trying to cook your tacos on a BBQ, you can find the full recipe details over on Brit+Co, where I blogged this recipe last year. Just click here for the recipe!

So what do you think – have I convinced you to try cooking your tacos on a BBQ next time?!

Love interesting BBQ ideas? Why not try grilled avocado!