Summer Gazpacho

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I’ve talked on the blog before about my love for tomatoes. Well, the CSA gods must have heard my cry, because this week we got a bunch of gorgeous tomatoes.

After shoving a few in my mouth straight from the bag, tomato juice dripping down my chin, I decided I needed a plan for these cuties. Cue the gazpacho recipe. Last time I made this, I ate the entire batch in one sitting. Not that this means very much to any of you, since I have repeatedly demonstrated a lack of restraint when it comes to food. See: tomato juice on chin, pesto, sweet potato hummus, etc.

Gazpacho, adapted from Natalia Rose’s Detox for Women cookbook

Go get:
-about 6 medium tomatoes (we got a bunch of cherry tomatoes, so I just eyeballed it)
-1 c fresh basil leaves
-juice of 1 lemon
-1 t soy sauce
-2 cloves garlic
-2 t Spike (this is a seasoning/salt alternative available at Whole Foods. It’s great but if you can’t find it, no biggie, just add more salt + pepper)
-1 bell pepper
-1 small jicama (just add extra bell pepper & corn if you can find this)
-1 ear corn
-avocado (for garnish)
-Salt & peppa

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Let’s do this:
Chop up your bell pepper and jicama. Remove kernels from corn. Combine in a bowl and set aside.

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Quarter your large tomatoes. Add the tomatoes and the remaining ingredients to your blender or food processor and blend for about a minute. Add the blender mixture to the bell pepper, jicama and corn and mix well.

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Ideally you have time to chill this for about an hour. If you have no time, or if you have no self restraint (yours truly), serve immediately.

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4 thoughts on “Summer Gazpacho

  1. ling says:

    i hold my breath…is that a vitamix? 🙂 looks delish. I always put too much garlic in mine and then I’m all stinky. gonna try to stick to this recipe and not do that this time. Yeah CSA!!

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