Grilled Summer Veg Gazpacho

Allergy Friendly

Vegano Grilled Antipasto
Orzo Pasta
Vegano Herb Croutons
Vegano Tomato Gazpacho
Balsamic Reduction

20 mins

Al dente cooked orzo pasta and grilled antipasto with marinated artichokes create a hearty base to make this soup a meal.

Cooking Directions

Step 1: Remove ingredients from bag

Remove Vegano Grilled Antipasto, Vegano Tomato Gazpacho, Vegano Herb Croutons, orzo pasta and balsamic reduction from the bag to prepare for cooking.

Step 2: Cook the Orzo

On medium heat, bring a small saucepan with ½ litre of lightly salted water to a boil. When the water is boiling, gently add the orzo. Stir frequently to ensure the pasta does not stick together. Cook for 7-8 minutes or until tender.

Step 3: Heat the Vegano Grilled Antipasto

In a small saucepan, add the Vegano Grilled Antipasto and gently sauté for 3-5 minutes, or until it’s heated through.

Step 4: Strain the orzo

When the orzo is done cooking, strain it over the sink in a strainer to prepare for mixing.

Step 5: Mix the orzo and Vegano Grilled Antipasto

Add the strained orzo noodles to the frying pan with the Vegano Grilled Antipasto. Mix well and season with salt and pepper to taste.

Step 6: Plate your meal

Plate the orzo and antipasto mixture into plates or bowls. Add the Vegano Tomato Gazpacho and pour it on the side of the orzo antipasto. Top with Vegano Croutons and drizzle with balsamic reduction.