If your least favorite aspect of summer is the lack of soup, allow us to introduce you to gazpacho. This chilled soup is a classic Spanish recipe that uses seasonal vegetables to create a refreshing, flavor- forward recipe. PREP TIME: 18 MINUTES | YIELD: 6 SERVINGS GAZPACHO
• 8 Roma tomatoes, chopped • 3 tsp. salt • 3 tsp. pepper • 1 large cucumber, peeled and sliced INGREDIENTs
• 3 tbsp. olive oil, plus more for drizzling • 2 tbsp. sherry vinegar • 1 tsp. red pepper flakes • Cherry tomatoes, halved for topping • Microgreens, for garnish • Basil leaves, for garnish • Flakey sea salt, for garnish • Toasted bread, optional
(plus more for topping if desired)
• 1 Anaheim pepper,
seeded and chopped
• 2 shallots, minced • 2 large garlic cloves, grated
1. Chop the tomatoes and season with a teaspoon and a half of both salt and pepper. Allow to rest while you chop the rest of the vegetables. 2. Add the seasoned tomatoes, cucumber, pepper, shallots and grated garlic cloves to a blender. Blend on high for two minutes. 3. While blending, pour in the sherry vinegar and olive oil. Then, add the rest of the salt, pepper and red pepper flakes. Once smooth, stop blending. 4. Strain through a colander into a large bowl. Chill until ready to serve. 5. Top with diced cucumber, halved cherry tomatoes, microgreens and basil. INsTRUCTIONs
Essential Living 7
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