Dr. Lani Nykilchuk

 

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!