Recipe: Easy Tomato Gazpacho
July 07, 2021
Summer is the perfect time to give your stove a rest and kick back with some fast, no-cook meals made with veggies you can grab at your farmers' market.
For a tasty alternative to a ho-hum salad, thinly slice zucchini and toss with extra-virgin olive oil, lemon juice and salt. Add a few dollops of ricotta and sprinkle with fresh herbs.
Craving a Cobb salad? Make it with corn cut fresh from the cob. Add a superfood boost by tossing in baby spinach for plenty of additional vitamins A and C, iron and folate. Top it off with cherry tomatoes, a few cubes of avocado and diced hard-boiled eggs -- add extra whites if you like. Sprinkle with some crumbled blue cheese and a drizzle of antioxidant-rich extra-virgin olive oil, and you'll never miss the bacon.
Want a no-fuss do-ahead meal that goes from fridge to table? This easy gazpacho recipe with fresh tomatoes, sherry vinegar and fresh garden peppers be ready when you are, and this cold soup is very fast to make.
Farmers Market Tomato Gazpacho
Want a no-fuss do-ahead meal that goes from fridge to table? Tomato gazpacho with sherry vinegar and fresh garden peppers is a cold soup that will be ready when you are, and it's very fast to make.
Ingredients
- 2 pounds tomatoes, quartered
- 1 cup, chopped green bell peppers
- 1/2 cup, chopped shallots
- 1/4 cup whole almonds
- 2 tablespoons sherry vinegar
- 1/4 teaspoon salt
Directions
- Combine all the ingredients in a blender or food processor.
- Puree until you reach desired chunkiness.
- Chill 1 hour before serving.
