Gazpacho and egg salad

By Rodney Bowers
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When you're on a weight loss journey it's important to try new and healthy food options. Having a variety of delicious but healthy recipies in your arsenal can help you stay motivated to keep eating healthy. Rodney Bowers shares one of his favourite healthy recipes that's perfect for whether you're watching your weight, or not.

SERVES
2
 TO
3
TOTAL TIME

Ingredients

For the gazpacho:

  • 1 English cucumber peeled and rough cut
  • 1 sweet red pepper deseeded and rough cut
  • 1.4 kilograms sweet red tomatoes blanched and peeled
  • 2 cups V8 vegetable juice
  • 2 shallots peeled and chopped
  • 2 tablespoons balsamic vinegar
  • 2 teaspoon coarse sea salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon chili flakes
  • 2 teaspoons Worcestershire sauce for garnish
  • Good quality olive oil to drizzle
  • Fresh cracked pepper
  • 1/4 cup fresh picked basil finely sliced

For the egg salad:

  • 1 medium romaine heart, roughly chopped
  • 2 cups baby kale
  • 1/4 cup chopped cucumber
  • 1/4 cup cherry tomatoes
  • 1/4 cup chopped fennel
  • 2 tablespoons pitted baked black olives
  • 1/2 teaspoon chili flakes
  • 1 hard boiled egg, halved
  • 1 can of sardines or mackerel
  • 1 shallot finely sliced

For the dressing:

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon fresh chopped chives
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, finely minced
  • Salt and pepper to taste

Directions

For the gazpacho:

  1. Roughly chop the vegetables into bite sized pieces. 
  2. Pulse the vegetables in a food processor or blender separately being careful not to turn into mush. You want to have some texture.
  3. After chopping the vegetables combine them into a large bowl. Add the rest of the ingredients to combine well.
  4. Let it sit and chill for a few hours or even overnight.
  5. Ladle into bowls drizzle with olive oil, some fresh basil and black pepper.

For the egg salad and dressing:

  1. Put together the dressing. In small bowl combine lemon juice, dijon mustard and garlic.
  2. Slowly whisk in olive oil until smooth and combined.
  3. Season to taste with salt and pepper.
  4. To serve, toss together chopped romaine, baby kale, tomatoes, shallots, fennel, chilies, olives, and cucumber with a small amount of dressing and mix well.
  5. Place into a bowl and garish with the egg and fish and drizzle with more dressing.

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