Beautiful July is on us again, and with it so too has come the promise of an infinite string of perfect barbecues at sunset, – the golden moments of life. And of course, I can never think about big, blow out BBQs without thinking about GAZPACHO!
No, I have never had gazpacho before, and certainly never at a barbecue, but the two are inextricably linked in my mind because of, like so much in my life, The Simpsons.
As I know, and I’m sure you now know, gazpacho is tomato soup – served ice cold. Despite what you may have heard from the shouting of beligerent drunks, Gazpacho is actually a Spanish dish tracing its origin back to the Andalusia region of southern Spain. Nowadays it’s eaten throughout Spain and Portugal as a go to cool-down dish during hot summer months.
If your pop culture tastes run a little higher brow than mine, you might also remember a good gazpacho scene from the movie “Violets Are Blue” (1986). In it gazpacho is described as “salad in a blender”, and that’s probably as good of a definition as any. In addition to the aforementioned cold tomatoes, Trader Joe’s Gazpacho contains cucumbers, green and yellow bell peppers, and onion – all finely diced into a robust concoction of chunky vegetables. The important thing to remember about gazpacho, and the thing that makes it different from any other vegetable soup out there, isn’t just that you serve it cold, but that it’s actually made cold. This is a raw soup – uncooked from start to finish, and as a result it’s bursting with full-bodied, vegetable flavor. Not just vegetables, actually, but fruit as well.
Many gazpacho traditions coexist, including varieties that include strawberries or muskmelon. Trader Joe’s doesn’t go so far as to throw in any fruit chunks, but they do dress up their soup with a good dose of orange juice – as the second ingredient behind tomatoes. That’s still just enough to add a subtle citrus tang to the soup, and to add the faintest touch of sweetness to the soup. Other seasonings going into Trader Joe’s Gazpacho are garlic, jalapeno pepper, and a touch of sherry vinegar, all of which work to give the soup bit of a spicy, acidic edge.
This soup isn’t hiding any surprises. Having never had gazpacho before, I found that it tasted exactly like I expected a cold soup, tomato based soup to taste. This is a soup of overwhelming vegetable flavor, and it doesn’t pull any punches. There’s no saltiness, no real sweetness, just that zing of sherry vinegar layered on top of many vegetables.
If you like strong tomato soups, you’ll like this. There’s certainly a little more than just tomato going on in the background, but overall it begins with tomato and it ends with tomato. Personally, I wasn’t exactly blown away by it. The gazpacho wasn’t flawed in anyway, but the simplicity of this cold, straightforward soup didn’t manage to catch my heart. While I didn’t mind eating it, I did keep thinking about how it might taste better if I heated it up and maybe dressed it up a little. I could have done, but at that point I might as well have just picked up one of Trader Joe’s other great soups, their minestrone for instance.
I’m willing to admit that that’s a personal failure, however. If you crave a dish of heart vegetables, or want to beat the heat with a flame-free meal, this gazpacho is certainly worth a shot.
Would I Recommend It: Sure – it may not blow you away, but this is a hearty, healthy soup.
Would I Buy It Again: I don’t think so, there are too many other soups to try.
Final Synposis: A cold tomato soup, with a little zing thrown in.
I’ve got to hand it to Trader Joe’s Chickenless Crispy Tenders – they’re some of the best fake meat I’ve had to date. I’ve commented before on the common pitfalls of vegetarian cuisine attempting to ape meat instead of just doing its own thing. Usually this ends in a painfully tortured product name that attempts to acknowledge that it’s totally vegetarian but tastes just like meat, wink wink. (cf. Tofurkey). Generally this is an outrageous lie, or, more generously, extremely wishful thinking by a meat-starved demographic.
I’ve already expounded on my metaphysical sympathy for vegetarians. I can support the cause – I advocate the idea of abstaining from meat, and would do so myself if only my intensely bon vivant lifestyle would allow for it. Nevertheless, like the soy creamy ice cream substitute before it, I bought some crispy chickenless teneder because I needed a non-meat alternative for my (one) vegan friend. As fate would have it, I accidentally forgot to cook them in time for the meal, she ended up having nothing, and I was left with these chickenless tenders until tonight, when continued poor planning left me with nothing else in the house to eat.
Fortunately, Trader Joe’s Chickenless Tenders are not just edible, but downright tasty. They actually taste more or less like chicken tenders. How close? Close enough you could probably fool an unwary guest if you served them up without fanfare. There is still that tell-tale aftertaste of “soy-ness” that hangs around, but it’s pretty mild and is more or less totally cloaked by whatever dipping sauces or dressings you’re going to be ingesting the chicken tenders with. The only strange part is that the strips have been “breaded” in a variety of oats and flours that result in a crumbly, quasi breading that’s generally inferior to ordinary breading. The reason for this substitution, I cannot quite fathom.
TJ’s has managed to capture not just the taste, but also the texture of breaded chicken strips. The tenders are precisely that, coming out of the oven tender, moist, and just toothsome enough to give you a nice balance between chewy and yielding. They even pull apart more or less like real chicken, which is a difficult feat to accomplish when your medium is soy protein isolate.
How did TJ’s manage such a thing? I have no idea, but apparently it involves a large number of strange sounding, if allegedly natural, ingredients.
Water, soy protein isolate, and canola oil make up the first three ingredients, naturally enough. It might seem unusual that oil is ingredient #3, but remember that these are oven-baked “chicken” fingers we’re talking about. Like fish and or shrimp nuggets, when you take them out of the oven you’re going to be picking them up out of a little pool of their own oil.
After these three ingredients things get a little crazy. Pea protein pops up in a prominent position. Are peas known for their protein? Is it possible to tell someone, out loud, that your food has a lot of pea protein in it and not make it sound like an unspeakable form of bio-waste recycling? Not as far as I’m concerned.
After that we get into the ancient grain flours – including quinoa (natch), millet, and everyone’s favorite, amaranth. Rounding all that out is a good helping of Kamut®. “What the hell is Kamut®, and why is it trademarked?” is the very reasonable question you might be asking yourself right now. We’ll have to save that can of worms for another day, but the short answer is it’s a proprietary form of ancient wheat known as Khorasan wheat, originally from round about Afghanistan and nowadays lorded over by two Montana farmers. Also there’s beet root fiber in the tenders.
Somehow, in the end, all of this comes together to make strangely delicious vegan chicken tenders, with only thrice the fat of regular chicken tenders. For me it’s less important how it all works out, then the fact that it does. They might not replace regular, flesh and blood chicken in my life, but it’s good to know there’s a good back up option should it ever come to it.
Would I Recommend It: I would, if you’re a vegan/vegetarian.
Would I Buy It Again: This seems like a good fit for Meatless Monday.
Final Synopsis: Eerily good vegan chicken tenders.