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Green Diva’s Guide to Delicious Living: Pre-Season Gazpacho

gazpachoThis is a simple and flexible recipe for all seasons – even if you don’t have local fresh organic tomatoes. When tomatoes are in full season, it is fun to mix it up and try different varieties. I like mixing in a few sweet cherry tomatoes.  In the off-season, I use Muir Glen organic canned tomatoes and often blend in some locally made roasted tomatoes for added flavor.
This is a healthy warm-weather staple in our household. We just can’t wait for our tomato plants to catch up. I make a batch and keep it in the fridge almost every week.

Here are the basic ingredients of the pre-season variety

2 – 28 oz. Cans of whole peeled tomatoes (in-season, replace with equivalent of fresh tomatoes and a little organic tomato juice)
¼  – ½ Red onion, chopped
1 – 2 Cloves crushed garlic
1 Medium cucumber, chopped
1 – 2 Roasted red peppers, chopped 
¼ Cup olive oil (have been using a Spectrum naturals Omega 3 olive oil blend)
¼ Cup balsamic vinegar
Parsley to taste (reserve some for garnish if you like)
Salt & pepper to taste

Get your food processor or blender ready!Mix everything up in a large bowl and using a small measuring cup or some type of mug, transfer into food processor or blender in small batches and transfer into another large bowl. Do it near a sink. It can bet messy!

One comment
  1. Meredith Melnick

    Ooh gazpacho is my favorite! I’ve never tried it with canned tomatoes, but am intrigued. What I especially love is that it tastes better the longer it sits, so having a regular jug of it in the fridge sounds like a great idea.

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