Ep 67 - Gazpacho Recipes War: Tomato Vibes vs Pea Power

In this refreshing pre-summer episode of Recipes for Noobs, Kevin and Michelle dive spoon-first into the world of gazpacho, with two wildly different takes on the classic chilled soup. Kevin brings the traditional tomato-forward “summer in a bowl” version packed with ripe farmer’s market tomatoes, garlic, cucumber, and fresh herbs, while Michelle counters with a surprisingly creamy and protein-rich pea gazpacho made from frozen peas and onions. Along the way, they chat about: Why gazpacho is the ultimate easy summer meal How to make healthy eating simpler and more affordable Raw vs. cooked vegetables for digestion and nutrition The magic of garnishes and presentation Sambal oelek, sourdough, and summer cooking shortcuts Why a high-speed blender might be the MVP of your kitchen Plus: terrible soup jokes, pea puns, foodie banter, and enough “vibes” to fill a Vitamix. Whether you’re a seasoned home cook or a total kitchen noob, this episode delivers fast, flavorful recipes and plenty of laughs. Recipes: Michelle's Fresh Pea Gazpacho 3 cups frozen green peas (≈ 450 g) 1 small–medium onion (≈ 110 g), chopped (may sub 1/2 a large onion) 1 tsp oil (5 mL) [optional] Water to cover (minimal caloric impact; may substitute 2 cups of vegetable broth topped up with water to cover the peas for added flavour) Optional: add a tsp of Sambal Olek to add a slight note/dimension of spicy heat Heat the oil in a pan over medium heat (for oil free add 2-3 tbsp of water) Add onion to the pan and cook until translucent (about 5 min) Put cooked onion and peas into Vitamix (or other high speed blender) and cover with water and/or vegetable broth Blend mixture, add salt/pepper to taste Serve as a cold gazpacho in bowls as a main or serve smaller portions in small glasses as a ‘shooter’ for a starter or amuse bouche Garnish with a couple of pea sprouts or other greens as desired for presentation Kevin's Summer Vibes Gazpacho ripe tomatoes (they gotta be RIPE!!!!) cucumber garlic red pepper onion, if you want crushed red chillies, if you're feeling spicy old sourdough bread, if you're feeling carb-y Throw it all in a high-speed blender. Let the blender do its thing. Garnish with whatever floats your boat (olive oil, balsamic vinegar, diced cucumber, watercress, you get the idea) Have a question for Michelle? Have a recipe (or recipe disaster) you want to share? Get in touch at n4noobs@gmail.com or connect with us on Facebook (https://www.facebook.com/nutrition4noobs) or Instagram (https://www.instagram.com/nutrition4noobs)