Beat The Heat With This Healthy Gazpacho Recipe!
It’s 101 Degrees today. Too hot to cook. What to do? Let’s make some Gazpacho! Gazpacho is called a “liquid salad” from southern Spain. It’s a great way to eat healthy and stay cool. Here is a recipe I put together from one my friend Valerie gave me, and from another I got from AllRecipes.com. The nice thing about Gazpacho is you can tweak it to your liking. In my case I used what I had on hand rather than run out to the store in the heat. Some recipes call for canned diced tomatoes and some call for fresh. Since I had fresh tomatoes from my deck tomato plant I used both. Here is a classic recipe you can use or spice up to your liking. And don’t forget! Tomatoes are a powerhouse! They are nutrient-dense, good for the heart thanks to their lycopene content and they are a great source of fiber, and antioxidants. So indulge!
Gazpacho Recipe
Ingredients
- 2 (14.5 ounce) cans tomatoes. Or process 2 cups of fresh tomatoes peeled.
- 1/2 cup water
- 2 Tablespoons extra-virgin Olive Oil
- 2 Seedless Cucumbers cut into 1/4in. dice
- 1 small yellow bell pepper, seeded and cut into 1/4 in. dice
- 1 small zucchini
- 1/4 cup onion, diced
- 1 small jalapeno pepper, seeded and minced (optional)
- 1/4 cup chopped green onion with tops
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 tsp Worcestershire sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh parsely, basil or cilantro
- Salt and pepper
Process 1/2 cup of tomatoes along with the water and oil in a food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate a few hours until ready to serve. Let the flavors blend and serve cold. It’s even better the next day.
Printable Version of Gazpacho Recipe
Source: Valerie Ricklin and Allrecipes.com