Mangez Québec

Broccoli gazpacho



  • 30 ml (2 tbsp.) olive oil
  • 15 ml (1 tbsp.) balsamic vinegar
  • 1 clove garlic, peeled and minced
  • 5 ml (1 tsp.) cumin powder
  • 250 ml (1 cup) tomato purée
  • 1 litre (4 cups) vegetable juice
  • 250 ml (1 cup) Quebec broccoli florets, parboiled and cooled
  • 80 ml (1/3 cup) cucumber, peeled, seeded and finely diced
  • 80 ml (1/3 cup) yellow pepper, peeled, seeded and finely diced
  • 80 ml (1/3 cup) red onion, peeled and chopped
  • 45 ml (3 tbsp.) fresh coriander, minced
  • Salt and freshly ground pepper


  1. Beat first four ingredients in a large bowl. Add tomato purée, vegetable juice, broccoli florets and mix well.
  2. In a separate bowl, mix together cucumber, pepper, onion and coriander. Add half to the first mixture and set aside the remaining half for garnishing. Season to taste.
  3. Refrigerate at least 2 hours to allow flavours to blend. Serve garnishing centre of each bowl of gazpacho with vegetables that were set aside.
MENU Plaisirs maraîchers - 2005

produits utilisés

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