Salmorejo

 

This soup is Gazpacho's cousin.

On the surface they seem similar, both a rich red color and loaded with tomatoes. They both feel light and refreshing. Both are loaded with garlic.

That's where the similarities end.

Whereas gazpacho is loaded with veggies, salmorejo gets its heft from a generous dose of olive oil, almonds and toasted bread.

Gazpacho is made at the height of summer, with the freshest vegetables imaginable. Salmorejo is more forgiving. Sure, fresh, ripe tomatoes would probably be best, but it's almost equally delicious in the dead of winter, loaded with canned plum tomatoes.

There's something fantastic about having a soup that tastes this fresh in early spring, months before tomatoes show up in the market. We drank it by the cupful, literally.

I topped it with chopped hard-boiled eggs. The true Spaniard would add chopped ham, but I left it out.

The leftovers froze beautifully and made a perfect meal for another night.

Quinoa, Sweet Potato and Broccoli Breakfast Hash

I love cooking on Sundays. I wake up, plan my meals for the week, and head out to the grocery store, list in hand, to get just the ingredients I need. It's led to much smarter shopping and far less waste at the end of the week.

I pick up a cup of Counter Culture coffee on the way home, always a treat on the weekends.

Then I head home, line up my groceries by meal, and get started cooking. I often end up spending a good deal of the day in the kitchen, enjoying both the process and the end results.

This week it was a delicious casserole of baked lima beans, smoked salmon potato cakes, and a quinoa, sweet potato and broccoli breakfast hash.

Altogether they won't provide every meal I need for the week, but the hash will cover all my breakfasts, and between the baked beans and potato cakes, I'll have most of my lunches and dinners already made.

This hash makes a hearty breakfast. After a bowl of this, I'm full until lunch. To make it special on the weekends, I fry up an egg and serve it on top. When the yolk breaks, it soaks through the quinoa and veggies, making each bite taste like something new. Or, leave it out and keep it vegan.

I'm linking up with Healthy Vegan Fridays! Yum!