Dr. Lani Nykilchuk
Naturopathic Family Physician
Summer of 2015 will be one to remember. It’s been HOT and dry. Cooking is not the activity of choice when the heat is on. Here is a nutritious and delicious option, it takes a moment to prepare and if you have a garden going what a great way to use up some of your bounty. Don’t feel restricted to the above list of greens and herbs... zucchini would be great, as would kale, chives... just a few ideas.
If you would like your gazpacho to look really red add a little tomato juice. I like the orange glow this recipe gives off though.
Creamy Tomato Gazpacho
3 large heirloom tomatoes roughly chopped
1 half large english cucumber
1- 2 cloves garlic, smashed
small handful basil - large stems removed
small handful parsley - large stems removed
1 cup arugula or spinach
1 cup water
1/3 cup olive oil
1-2 Tbsp apple cider or white balsamic vinegar
salt to taste
Add all ingredients to blender and blend till desired consistency ( I left mine on the chunkier side)
Serve with crusty bread, grilled fish or prawns, prosciutto, cheese, olives, tortilla chips...
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