We’ve reached the peak of summer when, here in Memphis, it’s so hot that you sweat while walking to your car or mailbox. We’re embracing it, however, especially because spending time anywhere indoors besides our own home during the pandemic is not my forte. I’m bracing the patios as best as I can and am getting fresh air via walks with Alex and Sawyer; and I’m seeking out a pool as often as possible!
This gazpacho recipe is a warm weather elixir in every way; enjoyed by the pool or on the patio, it’s arguably as refreshing as a cocktail. Green, healthy (vegan and GF!) and flavor-packed, I’m proud of this latest kitchen experiment and hope you’ll bring it into your home, too.
Scroll for the recipe!
Serves 6-8
3 pounds green tomatoes (as ripe as possible!), chopped
1 hot house cucumber, peeled and chopped
1/2 jalapeño, deseeded and chopped (you can use the whole thing if you like a kick)
1 shallot, chopped
1 tablespoon chopped cilantro
2 cloves garlic, smashed
1 1/2 teaspoons salt
Juice of 1 lime or lemon
1/2 cup olive oil
1/4 cup white wine vinegar
Fresh herbs, to garnish
Diced melon, to garnish
1. In a large bowl, add tomatoes, cucumber, shallot, jalapeño, cilantro, garlic, and salt. Toss and allow to sit at room temperature at least 30 minutes and up to 4 hours.
2. Add olive oil, citrus juice, and vinegar to the bowl. Add ingredients to a food processor in batches, blending until desired consistency is reached.
3. Serve chilled with a garnish of herbs, melon and sea salt.
