Vegan Tomato Soup Recipe and Wheat-free Panzanella Salad

Here is a Vegetarian/Wheat-Free meal I made last night.  It was delicious!  I hope you enjoy it this summer with all of the fresh produce that is available.

VEGAN CREAM OF TOMATO SOUP

Makes 4 small servings (I would double the recipe next time for leftovers)

1 T. coconut oil
1 small onion, chopped
2 c. vegetable stock
1 can (14 oz.) diced tomatoes, (or use the same amount of diced fresh tomatoes and cook a little longer to soften)
2 T. tomato paste
1 t. dried basil, crushed
1 c. canned coconut milk, shaken to make sure it's creamy
1/4 c. fresh basil, sliced thinly or torn, as garnish
I topped the soup with wheat-free focaccia bread as well as basil.

In a large saucepan over med. high heat, heat oil & cook onion until soft, about 5 minutes.  Add broth, tomatoes, and dried basil.  Bring to a boil and then reduce heat to simmer.  Simmer 20 minutes or so, until slightly thickened & tomatoes are soft.  I used an immersion blender to blend the soup until smooth.  You could transfer the mixture to a blender or food processor if you prefer, but it makes more of a mess that way.  Once pureed, add the creamy coconut milk, heat and stir until  blended and warm.  Garnish and serve.



PANZANELLA SALAD (Wheat-free Bread Salad)

3 c. cubed Focaccia (recipe to follow)
1/3 c. olive oil
3 T. white wine vinegar (or white balsamic vinegar, if desired)
1/4 t. sea salt
2 or 3 med. red tomatoes, seeded and cut into med. chunks (you could use cherry tomatoes, sliced)
1 small english cucumber, quartered and sliced
1 small red onion, halved and thinly sliced ( I rinse them to remove some of the strong flavors, if desired)
1/4 c. fresh basil leaves, cut into thin strips
1/4 c. pitted kalamata olives (or less if you prefer)

Heat large skillet on stove top and place focaccia bread cubes in pan.  Toss or stir to toast all sides.

In large bowl, whisk oil, vinegar and salt until emulsified.  Add tomato, cucumber, onion, basil and olives.  Toss well.  Allow to stand aprox. 30 minutes at room temperature to flavor the veggies.  Toss with bread cubes right before serving.


WHEAT-FREE FOCACCIA BREAD

Flavored Oil:

3 T. olive oil
3/4 t. fine sea salt
2 large cloves fresh garlic, minced
1 to 2 T. dried basil and/or rosemary, crushed in a coffee grinder

In small saucepan over low heat, warm oil, salt, spices & simmer about 5 minutes.  Add garlic & simmer a couple minutes more, watching that garlic doesn't burn.  Remove from heat.  (if you prefer to use fresh basil you can add that after removed from heat.)

Dough:

2 c. almond meal flour
1 c. garbanzo bean flour
1/2 c. ground golden flaxseed
2 t. baking powder
1/2 t. fine sea salt
1 c. buttermilk
1 t. instant rapid rise yeast (for flavor---optional)
4 egg whites, beaten until stiff peaks form

 Preheat oven to 400 F.  Place a sheet of parchment paper on a 13 X 9 in. baking sheet.  Rub half the oil mixture over the sheet.

To make the dough, in a large bowl, combine the flours and flaxseed, baking powder, and salt.  Whisk to break up chunks.

In a small bowl, whisk the buttermilk and yeast until yeast dissolves.  In a separate bowl, whip the egg whites until stiff peaks form.  Set aside.

Add the yeast mixture to the flour mixture and stir until a rough dough ball forms.  Gently fold in the egg whites until they're fairly well mixed.  The dough will not become completely smooth, and the whites will still be somewhat frothy.

Spread the dough in the pan with a spatula.  Use your fingers to make dimples across the top of dough.  Pour remaining oil mixture over the top of dough, making sure it is entirely covered.  Oil will pool in the dimples.

Bake for 20 minutes or until golden and slightly spongy in the center.  Cut what you need to make the cubes for the salad and the garnish for the soup.  Save the rest for other recipes.

Makes 12 Servings