Page 50 - MENU - MARCH / APRIL

Great Canadian Zesty Split Pea
Gazpacho!
COURTESY OF PULSE CANADA
RSSSST
Yield: 4-6 portions
Prep time: 10 minutes
Total time: 15 minutes + chill time
Ingredients:
1 3⁄4 cup tomato juice
1 medium red bell pepper, seeds removed and chopped
1 cup cooked split yellow peas
1⁄2 cucumber, chopped
2 small Roma tomatoes, chopped
1⁄2 jalapeno, seeds removed, chopped
1 small shallot, chopped
2 tbsp balsamic vinegar
4 tbsp olive oil (reserve some for garnish) 1 clove of garlic, peeled
2 tsp hot sauce
to taste: sea salt
garnish: fresh dill
Directions:
1. Place all ingredients (except the salt and dill) in
a blender and process until smooth in consistency. Season to taste with salt and reserve in the fridge for 2-4 hours. This will help the avours comingle and develop.
2. Before serving, adjust with salt and hot pepper to taste. Garnish with fresh dill and drizzle of specialty olive oil. Enjoy!
Notes: If you would like to enhance the texture of the soup, reserve some of the chopped tomatoes, red pepper, cucumber and lentils. Place them in each of the serving bowls with the soup before serving.
PULSES ARE QUINTESSENTIALLY CANADIAN!
5
According to Statistics
Canada, more than 8.4 million tons of pulses were grown in Canada in 2016, making pulses Canada’s fifth largest crop after wheat, canola, corn and barley.
Canada is the world’s largest producer and exporter of dry peas and lentils and a major supplier of pulses to over 150 countries around the world.
Consumers around the world can take steps toward a healthier, more sustainable diet just by adding pulses. This can be as simple as adding pulses to everyday foods or selecting food products already containing pulses at restaurants and grocery stores.
50 MENU
MARCH / APRIL 2017