Dr. Lani Nykilchuk

Naturopathic Family Physician

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    TOMATO GAZPACHO- Summer 2015 post

     

    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

    4 servings

    Ingredients:

    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

    Directions:

    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... 

     

    ENJOY!

     

     

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