Summer is here, arriving about a month later than usual. We had no opportunity to acclimate and so its been a struggle for me. I love hot weather but our region involves humidity and thats really tough on me. I can’t breathe out there as it feels like I’m drowning. I’m a natural desert dweller I guess;)
Gazpacho is probably the easiset raw dish a person can make as it involves only a knife, cutting board and maybe a blender. Its tomato based and I’m willing to bet thats nearly everybodys favorite flavor. Any spices can be added so its customizable. I think the key is to make it a day ahead so that its very cold when served and that the flavors have a chance to “marry”. Blending is optional but I like to do that because I get tired of sweet smoothies. Its nice to drink this instead.
My current recipe:
2 large tomatoes, diced
1/2 red onion, diced
1 ear corn, shucked
1/2 of English cucumber, diced
About two inches of diced young garlic- thats garlic that hadn’t formed its cloves yet….but use regular garlic if thats not available.
2 cups no sodium tomato juice, or juice your own
lemon juice and black pepper to taste
Place everything in a blender and puree until smooth, then chill. Or if eating it chunky style, in a bowl and chill.
Toppings: balsamic vinegar, avocado, green onion, pumpkin seed, nigella seed, sumac powder
About the plating. Two words- Matthew Kenney. I am not the type to follow chefs as a rule but this guy is a rock star in my opinion and I am now a fan girl:) Check his Instagram out and also google his very interesting talks on Ted Talks regarding his journey into raw foods. I recently got my paws on one of his cookbooks so I’ll be taking things up a notch as well.