Summer is in full swing... and tomatoes are coming on strong.
(So is corn by the way... check out my corn on the cob recipe in Parade Magazine)
I just celebrated my birthday over the weekend (the big 34) with a low key celebration. My hubby got me some fantastic gifts. Caught the horror film The Conjuring (I'm a sucker for a scary movie) and dinner at a little place called Rascal (I'm obsessed with their curry flavored tater tots). I can't believe it's already August—this year has flown by!
When the temperatures soars, I love to make chilled gazpacho. Traditionally prepared with bread, this recipe forgoes that glutenous ingredient. I just blend fresh vegetables with a little balsamic vinegar and serve it with extra virgin olive oil and feta cheese for the perfect summer treat.
Summer Gazpacho with Feta (Gluten Free)
Serves 4 people
Prep time: 10 minutes (plus about one hour chilling time)
Vegetarian; gluten-free
Ingredients
4 cups tomatoes, quartered
1 cup cucumbers, roughly chopped
2 bell peppers, seeded and roughly chopped
1 medium red onion, peeled and roughly chopped
1 garlic clove, peeled
1 jalapeño, halved and seeded (optional)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
for garnishing:
extra virgin olive oil
feta cheese (I prefer goat's milk feta)
fresh cracked pepper
Directions
1. Place the tomatoes, cucumbers, peppers, jalapeño, red onion, garlic, vinegar, and olive oil in a blender and puree until combined but still a little chunky. Season to taste with salt and pepper.
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
for garnishing:
extra virgin olive oil
feta cheese (I prefer goat's milk feta)
fresh cracked pepper
Directions
1. Place the tomatoes, cucumbers, peppers, jalapeño, red onion, garlic, vinegar, and olive oil in a blender and puree until combined but still a little chunky. Season to taste with salt and pepper.
2. Chill the soup for at least an hour in the refrigerator (may be made a day in advance and kept in the fridge).
3. To serve, ladle the soup into bowls. Crumble some feta cheese on top and drizzle with olive oil. Finish with a little fresh cracked pepper. Enjoy!
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