Pam Smith's Cooking Club Class: Umami Gazpacho with Adobo Black Bean and Corn Salsa and Tiki Chiller
Pam Smith's Cooking Club Class: Umami Gazpacho with Adobo Black Bean and Corn Salsa and Tiki Chiller
No-cook and fully vegan, the bright colors and unparalleled freshness of “Umami Gazpacho with Adobo Black Bean, Tomato, and Corn Salsa and Tiki Chiller” deliver in satisfaction and flavor!
RECIPE
Get the full recipe, including grocery list, prep sheet, and wine pairing at
PAM’S WINE PAIRING
Gazpacho can be a tough pairing, but not an impossible one. With tomatoes and vinegar, you’ll want to seek out whites and rosés with racy acidity. I like to give homage to its Spanish inspiration, and pair it with whites from Rueda, such as Verdejo. Since this soup is all about the tomatoes, Rioja Rosado or a Provence Rosé are also nice options, and will provide a balancing act for the Adobo Black Bean, Tomato, and Corn Salsa.
SPICE BLENDS
Most importantly, it is all about the flavor! Learn how Pam gets all the craveable wellness into her meals by meeting the spice blends that bring it to life at psflavor.com.
The P.S. Flavor!™ artisanal spice blends included in this recipe are:
Adobo Kitchen
Porcini Pepper dry rub
Chili Lime dry rub
ADOBO KITCHEN: A vibrant blend that takes eggs, black beans - and anything it touches - from “bland and boring” to “gourmet”. High notes of turmeric, cumin, oregano and sea salt. (Especially great on vegetables, pork, and eggs.) If you think you already have an Adobo you love, just wait until you try Adobo Kitchen! Instead of being loaded with salt with a hint of turmeric, Adobo Kitchen is low in sodium, and high in the herbs and spices that bring wellness to your meals and your body!
Get your Adobo Kitchen here:
PORCINI PEPPER DRY RUB: High notes of porcini mushrooms, smoked paprika, course ground black pepper, and a touch of sea salt.(Great on meat and veggies)
Get your Porcini Pepper dry rub here:
CHILI LIME DRY RUB: Mocha Chili combines your love for chocolate, craving for coffee, and need for heat all into one dry rub! From soups to skirt steak, Pam has created this blend to add depth to every meal. High notes of chipotle, cocoa, espresso, and smoked paprika.
Get your Chili Lime dry rub here:
COOKING CLUB COMMUNITY
Join the P.S. Flavor!™Cooking Club on Facebook -- a culinary community that uses this recipe and many more to bring nutritious and delicious to each of our lives! In the group, you’ll be the first to get new recipes from Chef Pam Smith, RDN, dates for live cooking classes, win contests for the best cooking tools, and ask any questions you may have along the way! Join the club now by going to facebook.com/groups/psflavorclub. Take the guess-work out of cooking and add in the fun, all from your own kitchen!
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ABOUT PAM SMITH, RDN
Pam Smith, RDN is a nutritionist, radio host, author, and industry culinary consultant.
Smith provides strategic menu innovation and insight to top hotels and restaurants across the country, such as Disney, Nike, Boeing, and Firebirds Wood Fired Grill, is the co-creator of Darden Restaurant’s Bahama Breeze and Seasons 52 restaurants, is the Chair of the Culinary Institute of America’s Healthy Menus R&D Collaborative, and is Founding Principle of Shaping America’s Plate, Inc.
Smith has authored 15 books on health and wellness, including her best-sellers Eat Well—Live Well, The Energy Edge, Diet Trap, and When Your Hormones Go Haywire, and has hosted and emceed all 24 years of Disney’s Epcot International Food and Wine Festival. Her “Tips for Living Well” are heard on the radio nationwide, and her custom artisanal spice blends, P.S. Flavor!™, and virtual cooking classes are reaching home kitchens across the globe – serving up delicious wellness one plate at a time.
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RESOURCES
P.S. Flavor!™ Recipe Blog:
P.S. Flavor!™ Spice Shop:
P.S. Flavor!™ Cooking Club on Facebook:
Pam Smith Flavor Instagram: @pamsmithflavor
P.S. Don’t forget the flavor!
(Recorded LIVE on 6/27/19)