Grilled Summer Veg Gazpacho
- Vegano Grilled Antipasto
- Orzo Pasta
- Vegano Herb Croutons
- Vegano Tomato Gazpacho
- Balsamic Reduction
- Gluten
Al dente cooked orzo pasta and grilled antipasto with marinated artichokes create a hearty base to make this soup a meal.
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.
| Per Serving | |
|---|---|
| Calories | 360 |
| Fat | 13g |
| Carbohydrates | 55g |
| Protein | 9g |
- Salt and pepper
