i have so many tomato plants and since summer has made a comeback (90 degree days have replaced the 70 degree days we had two weeks ago), gazpacho is the perfect recipe to share. thanks to all of the beautiful veggies (tomatoes, onion, green pepper), gazpacho is low in calories and fills you up. whip some up now while the tomatoes are in season -- it just isn't the same without local tomatoes.
more tomato recipes to come! they'll be in season for a month or so longer and i'll make tomato jam in october...
more tomato recipes to come! they'll be in season for a month or so longer and i'll make tomato jam in october...
GAZPACHO
Yield: 2 servings of 2 cups each
Nutrition: 143 calories, 15 carbs per serving
INGREDIENTS
2 locally grown tomatoes, peeled
1 cucumber, peeled
1/4 cup green pepper, chopped
1/4 cup onion, diced
2 tbsp olive oil
1 tbsp white vinegar
salt, to taste
pepper, to taste
jalapeno peppers, diced (optional; pictured without)
1 cup tomato juice (optional; pictured without)
DIRECTIONS
Blend in a blender or food processor. Serve cold.
SOURCE
My retired colleague Martha Wailes, who always brought the best dishes to office potlucks
Yield: 2 servings of 2 cups each
Nutrition: 143 calories, 15 carbs per serving
INGREDIENTS
2 locally grown tomatoes, peeled
1 cucumber, peeled
1/4 cup green pepper, chopped
1/4 cup onion, diced
2 tbsp olive oil
1 tbsp white vinegar
salt, to taste
pepper, to taste
jalapeno peppers, diced (optional; pictured without)
1 cup tomato juice (optional; pictured without)
DIRECTIONS
Blend in a blender or food processor. Serve cold.
SOURCE
My retired colleague Martha Wailes, who always brought the best dishes to office potlucks
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