It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
If you know me, you know I love the Simpsons, and every now and then when someone has a BBQ, I think about bringing a giant bowl of gazpacho, a la Lisa in the episode where she becomes a vegetarian.
Well, we're blessed to have some amazing heirloom tomatoes at our farmers markets right now, so I went ahead and made enough for all (well, unless I eat it all first).
Make Your Meal Even Healthier Tip:
I don't know how many of you have made gazpacho, but I'm sure you've had it out of a shot glass at an event at some point...so spread the wealth with this one and dole out cups of soup (maybe tea cups?) at a mid-July BBQ, or freeze some for later in the season!
Also, because you're blending them, check to see if there is a discount for weird shapes, or slightly wrinkling ones. They don't have to be perfect and you'll give them a good home.
Click through for recipe!...
Make Approx. 6 Servings
INGREDIENTS:
The Soup:
- 3lb of heirloom tomatoes (pick the colours you want the soup to be!)
- 1 red pepper, chopped
- 1/2 yellow pepper, chopped
- 1 cup cucumber, chopped
- 2 tbsp red wine vinegar
- 1/2 cup of EVOO, or avocado oil
- 1 tsp salt
- salt and pepper to taste
Optional Garnish:
- finely diced cucumber
- finely diced peppers
- diced grape tomatoes (multi coloured!)
- finely diced red onion
- chopped parsley
- salt and pepper
- EVOO
INSTRUCTIONS:
Blend everything in a high powered blender until smooth. (You may need to do this in batches).
Once smooth, taste for needed salt and pepper, or more seasoning, and then cool in the fridge for at least an hour or two.
Serve in desired bowl sizes/vessels, and enjoy!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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