Yeah, I know- Summer is sadly winding down. That doesn’t mean you can’t savor the last little bit of it, as we head into fall! This super fresh, ridiculously easy gazpacho is a great way to say farewell to the heat, and welcome autumn in a healthy, delicious way.
I am really excited to share this recipe with you today. It’s always so great to reconnect with old friends, especially when you learn something new from them. One of my neighbors and schoolmates growing up, Rebecca Meyerson, just started her own business, called Simply Healthy Living. She is a Certified Nutrition Counselor, and knows her stuff when it comes to living healthy. I asked her to help me out in finding some new healthier recipes, for those times when you have finally hit Butter Overload (this is a thing, and I reach it often).
This gazpacho is not only easy to make- but really tasty as well. Best part is, its actually good for you too! I made mine using these awesome heirloom tomatoes I found at Whole Foods this weekend, but using Roma tomatoes as Rebecca suggests or any good sized tomato will do.
I also went ahead and got the Himalayan pink salt that Rebecca recommends in her recipe. A little pricey, but she told me that Himalayan salt contains 84 trace minerals, whereas table salt does not contain any because it is processed. What are trace minerals, you ask? I did some Googling and found out- trace minerals like Calcium, Selenium and Manganese help with everything from immunity, to metabolism, to regulating blood pressure and building strong bones. If you want to find out more info, check out this site- there’s some useful stuff on there!
Recipe courtesy of Rebecca Meyerson, Simply Healthy Living
For the gazpacho:
- 5 Roma or heirloom tomatoes
- 3 sundried tomatoes, soaked in water for a few hours or overnight
- ½ yellow or orange bell pepper
- 1 jalapeno, minced (remove half of the seeds)
- 2 T extra virgin olive oil
- 1 tsp of Himalayan pink salt or Celtic sea salt
- 1 pinch of Cayenne pepper
- 1 minced clove of garlic
- 1 tsp of cilantro
- Juice of ½ lemon
- Juice of ½ lime
For the garnish
- 3 Roma or heirloom tomatoes, diced
- 1 avocado, cut into small pieces
- ½ yellow or orange bell pepper, diced
- 1 T of fresh mint, minced
1) Blend all ingredients of the gazpacho in a high-speed blender, adding in ¼ cup of water that the sundried tomatoes were soaked in. Continue adding more water to achieve desired consistency.
2) Place garnish ingredients on top and serve cold!
Thank you so much Rebecca for sharing this recipe with me- It’s a new favorite and so delicious, especially as summer is winding down!