Aug 25, 2021
Image : Creamy avocado pea gazpacho - rainbowplantlife.com
With so many amazing fresh fruits and vegetables in season this month, it’s the perfect time to visit your local farmers market and get creative in the kitchen says this article from rainbowplantlife.com.
Here is a seasonal recipe, too, to make this August! All recipes are delicious, packed with flavor, and 100% vegan.
There is a glorious bounty of fresh produce in season in August, so here are over 45 seasonal recipes to make this August! All recipes are delicious, packed with flavor, and 100% vegan.
What produce is in season in August?
This list isn’t entirely comprehensive (I left out a few produce items to keep this list manageable), but here is a fairly expansive list of what’s in season in August!
Basil
Beets
Blackberries
Blueberries
Broccoli
Cabbage
Carrots
Cherries
Corn
Cucumbers
Green Beans
Kale
Mushrooms
Nectarines and Peaches
Peppers
Plums
Potatoes
Raspberries
Tomatoes
Zucchini and Summer Squash
Here's a quick and easy, cool treat for sultry August days.
Creamy Avocado Pea Gazpacho
Creamy Avocado Pea Gazpacho: Made with wholesome ingredients like avocados, peas, cucumbers, lime juice, cilantro, and coconut milk, this unique gazpacho is surprisingly creamy and satisfying. The perfect no-cook, 10-minute lunch or light dinner for hot days.
Prep Time: 20 MINS Cook Time: 5 MINS Total Time: 25 MINS
gluten-free, nut-free, soy-fre
Serving size: 3 To 4 (As Main) Or 6 To 8 (As Appetizer/Side)
Ingredients
2 cups (280g) fresh peas, shelled (I used English shelling peas)
2 medium-large ripe avocados
2 tablespoons good-quality extra virgin olive oil
1 Serrano pepper, stem removed and sliced in half (de-seed for a mild version, but I think the seeds are key for bringing some interest to this soup, and it’s not overly spicy)
1 medium shallot, peeled and chopped in half
1 medium English cucumber, very roughly chopped
1 cup fresh cilantro (you can use the leaves and tender stems)
3 tablespoons freshly squeezed lime juice, plus more to taste
1 1/2 – 2 cups (360 – 480 mL) water, plus more as needed
1/2 cup (120 mL) full-fat coconut milk, plus more as needed (you can use lite coconut milk, or for a non-coconut milk, try unsweetened oat milk)
A generous amount of kosher salt or sea salt and freshly cracked black pepper
Optional Garnish Ideas: fresh cilantro and mint leaves (recommended), fresh shelled peas, hemp seeds, cucumber ribbons.
Instructions
Blanch the peas. Bring some water to a boil in a saucepan. Prepare an ice bath (a large bowl of ice water). Add the shelled peas to the boiling water. Wait for the water to return to a boil, then set a timer for 90 seconds. Immediately after, transfer the blanched peas to the ice bath to stop cooking and cool down. Once the peas are cold, drain them.
1. NOTE: you can also steam the peas in the microwave. Simply add 2-3 tablespoons of water to a microwave-safe container, add the peas, cover, and microwave on high. Check every 2 minutes for doneness.
2. NOTE: If using frozen peas, you need to defrost them but no need to blanch them.
Add the blanched and drained peas to a blender. Add the avocado flesh, olive oil, Serrano pepper, shallot, cucumber, cilantro, lime juice, 1 1/2 cups (360 mL) water, and coconut milk. Blend until completely smooth and creamy. If it’s too thick, add the remaining 1/2 cup (120 mL) water to thin out.
Season to taste with salt and pepper. Add more lime juice for acidity or more cilantro for pungency. Taste again, and add more salt or pepper as needed.
Serve immediately at room temperature, or transfer to the fridge to serve chilled. This gazpacho is best on the day it’s made, but you can store leftovers in an airtight container for 1-2 days (the avocado will start to go brown afterwards).
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#augues#recipe,#avacado,#food,starzpsychics
