Artichoke Gazpacho
This recipe comes from fellow blogger Cristy Powers over at Powersbeing.com. As a patient of Dr. Gundry’s and a follower of the Plant Paradox, Cristy has successfully put Lupus into remission. She’s since dedicated her time to spreading the lectin-free message. Cristy loves crafting original compliant recipes like this Artichoke Gazpacho, curating wellness tips, and writing about new adventures. You can also follow her on Instagram.
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Why Artichoke Gazpacho
Cristy was craving a light, cool and healthy meal with the crazy summer heat. She loves the idea of eating chilled soups and thought artichoke would be an excellent main ingredient for a gazpacho without the typical tomato base. Loaded with vegetables, this recipe is not only lectin-free, but vegan, savory and very filling!
What you Need
The vegetables first bake in the oven, but then you’ll transfer them to a blender to make the gazpacho. Since the soup is served chilled, you don’t need a blender that heats liquid. You can blend the tender-baked veggies and broth with an immersion blender in a pot or a simple stand blender.
The Recipe
PREP TIME 30 MINUTES TOTAL TIME 5 HOURS (with chill time) SERVES 4
INGREDIENTS
- 30 whole artichoke hearts
- 3 celery ribs, chopped
- 2 whole shallots, minced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- juice of 1 lemon
- 1 bunch of fresh thyme (leaves only)
- sea salt & cracked black pepper
- 1/4 cup organic coconut cream (unsweetened)
- 4 cups vegetable broth
INSTRUCTIONS
PREHEAT oven to 375 degrees F and line a baking sheet with foil.
PLACE artichoke hearts on the baking sheet in a single layer. Sprinkle thyme leaves evenly over and season with salt and pepper, to taste. Drizzle with half the olive oil and lemon juice and bake for 35 minutes.
REMOVE from oven and add the celery, shallots, garlic, and remaining oil and lemon juice to the sheet. Toss to combine, spread out, and bake an additional 20 minutes.
ADD slightly cooled vegetables to a blender, along with coconut cream and vegetable broth. Blend until smooth and creamy and refrigerate for 3-4 hours.
SERVE gazpacho chilled, season with salt & pepper to taste, and garnish with additional fresh thyme leaves.
More Recipes from Cristy
Printable Recipe
Artichoke Gazpacho
Beat the summer heat with this vegan summer artichoke gazpacho, and when the weather turns chilly, serve it hot!
- 30 whole artichoke hearts
- 3 ribs celery (chopped)
- 2 whole shallots (chopped)
- 4 cloves garlic (chopped)
- 3 tablespoons olive oil (divided)
- juice 1 lemon (divided)
- 1 bunch fresh thyme (leaves only)
- sea salt and cracked black pepper
- 1/4 cup coconut cream (unsweetened)
- 4 cups vegetable broth
- PREHEAT oven to 375 degrees F and line a baking sheet with foil.
- TOSS artichoke hearts, celery, shallots, and garlic on baking sheet with olive oil, lemon juice, and salt and pepper to taste. Sprinkle evenly with fresh thyme leaves. Spread into an even layer and bake for 55 minutes, tossing halfway through.
- ADD slightly cooled vegetables to a blender, along with coconut cream and vegetable broth. Blend until smooth and creamy and refrigerate for 3-4 hours.
- SERVE gazpacho chilled, season with salt & pepper to taste, and garnish with additional fresh thyme leaves.
