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:

• 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

• 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)