Recipe Bonus: Three Great Gazpachos
Trying to figure out what to do with the sudden over-abundance of Jersey tomatoes? Make gazpacho. Not only is it a great way to score a healthy dose of lycopene, an antioxidant in tomatoes that’s been shown to reduce the risk of prostate cancer, heart disease, and stroke, but a 2006 study published in the Journal of Nutritional Biochemistry also found that a daily bowl of the cool summer soup significantly increased study participants’ blood levels of vitamin C in only two weeks.
Try any or all from this trio of colorful gazpachos from Horizons. Serve them side-by-side for an impressive appetizer or focus on your favorite and dish up one. The Red is the Spanish classic, the Yellow is a bright Caribbean version, and the Green hails from Mexico. (And all you need for each is a trusty knife and a food processor or blender!)
Red Gazpacho
From Horizons
Serves 2 as appetizer alone or 6 as appetizer as part of trio
6 plum tomatoes
1/2 cup chopped red bell pepper, seeds and white membrane removed
1 clove garlic
2 tbsp. extra virgin olive oil
1/2 tsp. balsamic or sherry vinegar
5-6 fresh basil leaves
1/2 cup small red onion
1 tsp. salt
1 tsp. pepper
Directions
1. Puree ingredients in a food processor or blender.
2. Allow to chill at least 2 hours, preferably overnight.
3. Adjust salt to taste once soup has been thoroughly chilled
Yellow Gazpacho
From Horizons
Serves 2 as appetizer alone or 6 as appetizer as part of trio
3-4 large yellow tomatoes
1/4 cup medium onion
1 tsp. grated fresh ginger
1/2 tsp. curry powder
1 dash of ground allspice
1 tbsp. fresh lime juice
2 tbsp. canola oil
1 tsp. brown sugar, to taste (Yellow tomatoes are usually sweet and low acid, but if the soup has a bitter edge, use the brown sugar)
1/2 tsp. of salt
1/2 tsp. pepper
Directions
1. Puree ingredients in a food processor or blender.
2. Allow to chill at least 2 hours, preferably overnight.
3. Adjust salt to taste once soup has been thoroughly chilled
Green Gazpacho
From Horizons
Serves 2 as appetizer alone or 6 as appetizer as part of trio
6 tomatillos, outer husks peeled
2 green bell or poblano peppers, seeds and white membrane removed
2 cucumbers, peeled and seeded
1 cup fresh cilantro leaves
2 tbsp. fresh lime juice
3 tbsp. canola oil
1 dash cumin
2 tsp. agave syrup or organic sugar
One ripe avocado, peeled and pitted
2 tsp. salt
1 tsp. pepper
Directions
1. Puree ingredients in a food processor or blender.
2. Allow to chill at least 2 hours, preferably overnight.
3. Adjust salt to taste once soup has been thoroughly chilled
