Temperatures are rising and the sun is shining more than ever, which could only mean one thing: gazpacho
season is upon us. We’re celebrating with this heirloom tomato recipe that’s packed with red and orange vegetables such as peppers and carrots.
Not only does this warm spectrum deliver a big dose of vitamin A
for stronger bones
and cell growth, but when blended with heart
- and brain-boosting extra virgin olive oil, delicious garlic and fragrant basil, it’s like having a spoonful of preventative medicine.
4 heirloom tomatoes
1 large English cucumber
1 yellow or orange pepper
½ a medium-sized red onion
2 medium carrots
1 ½ tsp of salt
2 tsp of garlic, puréed
½ cup of olive oil
¼ cup of sherry vinegar
1 tbsp of lemon juice
1 cup of water
Optional toppings: chives, parsley, cilantro, cream, pine nuts, etc.
Wash and chop all of the produce.
Add your tomatoes, cucumber, pepper, red onion and carrots to a bowl.
Add salt and toss everything together.
Put your bowl in the refrigerator for at least 30 minutes.
Add your veggies to the blender with your olive oil, sherry vinegar, garlic and lemon juice.
Blend the vegetables together to liquify.
Add the blend to a large bowl and put in the refrigerator for at least one hour.
Remove from the refrigerator and add salt and pepper as needed.