I made a big batch of Gazpacho to take to a family gathering.  I thought it would be a nice refreshing change and it was.  However, even after our party I had a good amount left, along with my favorite fine diced confetti colored veggies.  This is how the Gazpacho Grain Bowl with Confetti Veggies was born.

I prepared a batch of Quinoa combined with wild rice, split peas, orzo and couscous.  Seasoned it with salt, pepper and cumin.  Delicious.  This became the base for our bowl, although today for lunch I added a layer of fresh baby spinach as well.

One of my favorite ways to serve Gazpacho is with fine diced multi-colored raw veggies sprinkled on top.  Choose any of your favorites like tomato, zucchini, yellow squash, cucumber, jalapeno, red onion…  And personally, nice fresh gazpacho loves a squeeze of lemon juice.  I added about a half cup of the above to our grain bowl, finished with a generous drizzle of Gazpacho.  Here’s our go-to Gazpacho recipe.

Gazpacho Grain Bowl {with Confetti Veggies} is so delicious & healthy, bursting with fresh from the garden flavor.  This will definitely become a new Healthy Choices favorite as we head into summer.

Print

Gazpacho Grain Bowl {with Confetti Veggies}

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 cups Gazpacho see recipe link in post
• 1 cup quinoa or favorite grain blend
• 2 cups finely diced veggies like zucchini tomato, summer squash, radish, cucumber, bell peppers, jalapeno.
• 4 lemon wedges
• 1 tsp. cumin
• salt & pepper to taste
• fresh baby spinach optional

Instructions

• Prepare gazpacho according to recipe in post. Chill.
• Prepare quinoa or grains, according to package instructions. Season with cumin, salt & pepper. Can chill or serve warm.
• Per bowl, spoon a 1/2 cup of cooked grains in bowl. Add fresh baby spinach (optional), 1/2 cup of gazpacho and 1/2 cup diced confetti veggies.

Notes

WW Pts+ = 5 points

The post Gazpacho Grain Bowl {with Confetti Veggies} appeared first on Lemony Thyme.

I can’t recall many Saturday Adventures with Mom that didn’t involve a quick stop at the Honey Baked Ham store…so I could run in to check for ham bones. 

Mom waited in the car, anxiously watching for me to give the thumbs up.  You see, years ago when we first began this ritual, they actually gave them away for free.  When Mom was on a mission to make Split Pea Soup it wasn’t unheard of for us to hit 2-3 locations before finding the prize.  

Imagine being able to make a gallon of Split Pea Soup with Ham for the price of two bags of split peas (less than $3.00).

During the last few years of our Saturday Adventures together our little secret got out and HBH began to charge for their bones.  I never had the heart to tell Mom.  We found such great pleasure in the hunt and the thrill of victory, that paying for the bone might have just spoiled our fun.  It was well worth a $5 bone to continue to share the Adventures and of course Mom’s homemade Split Pea Soup with Ham.

• Score yourself a ham bone, preferably with some ham remaining.
• Place 4 cups of dried split peas in a large bowl; cover with water and soak overnight.
• To make ham stock, place ham bone in a 7 Qt. Dutch Oven; fill pot with water and simmer for 2-3 hours.  Skim off any foam as the broth simmers.
• Remove ham bone and pick off bits of good ham.  Reserve to return to finished soup.
• Pour ham broth through a fine mesh strainer at least twice to remove any particles.  Return broth to dutch oven.
• Strain and rinse soaked split peas, then add to ham broth.  Simmer for 2-3 hours, stirring occasionally.  Watch for foam (which is okay and normal) and skim as necessary.  Peas will soften and over time, melt into the broth leaving you with a creamy pea soup.
• In a large saute pan, cook diced onion, celery, and carrot until just tender.  Add minced garlic and saute for 2-3 minutes more, season with salt & pepper.  Reserve vegetables for finished soup.
• Serve finished soup hot, with a spoonful of warm veggies and ham pieces, and a hunk of crusty bread.

Split Pea Soup with Ham is such a wonderful Sunday dinner….and Monday lunch….with plenty left for the freezer for a cool winter night.

The post Split Pea Soup with Ham {just like Mom’s} appeared first on Lemony Thyme.