In honor of the heat wave, I offer this cool red gazpacho. I promise, the effort required to make it, will not cause you to break a sweat. It's quick and easy to make and packed with phytonutrients.
1 small onion
1 t. cilantro (or 1/3 cup fresh - divided, use half for garnish
1 clove garlic
1 lb. tomatoes, cores and stems removed
1 peeled cucumber
1 red bell pepper (green or orange if that's what you have)
2 T. lime juice (lemon if you don't have lime)
1/4 t Tabasco sauce
1/2 t. iodized sea salt (or whatever salt you have)
1/4 t freshly ground black pepper
1/2 jalapeno pepper (optional)
1 avocado, peeled and diced (but make the recipe anyway, even if you don't have one on hand)
Place onion, garlic and cilantro in food processor and run until garlic is finely minced. Add remaining ingredients (except avocado) and process until smooth. Taste and adjust spices as needed. Refrigerate for at least 1/2 hour. The avocado and remaining fresh cilantro can be used as a garnish.
Stay cool and enjoy!
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