1 Large Cucumber peeled, seeded and diced
(4 Persian)
4 Large Heirloom Tomatoes, peeled, seeded and diced
1/2 Red Bell Pepper diced
3/4 cup Red Onion
1/2 Cup Fresh Flat-leaf Parsley
Salt/Pepper
Bread (optional) Approximately 6 cups cubed, crust removed
Always Organic everything!
TOMATO VINAIGRETTE
3-4 Tomatoes peeled, seeded and diced
4 cloves Garlic minced
1 tbs. Smoked Paprika or Regular
1& 1/2 Teaspoons Roasted cumin mortar smashed
Salt
1/2 Cup EVOO (Rallis Cold-Pressed Raw Organic Olive Oil)
5 Tbs. Sherry Vinegar
GARNISH: Black Urfa, Rose Harissa, Maldon Salt flakes, Fresh Minced Parsley
Make the dressing first: Puree all ingredients in a blender, add the vinegar first then the olive oil. You can always add tomato paste, if it needs a little more flavor.
Add the Gazpacho vegetables, and toss with the vinaigrette, if going for the bread, toss 1/2 the Vinaigrette with with bread cubes adjust with salt, pepper.
The best way to use those garden tomatoes! I try to be gluten-free as much as possible, but the true Gazpacho uses the soaked bread as Gazpacho is Arabic for “soaked bread.”
Tomatoes are high in Vitamin C, Potassium, Vitamin K, and lycopene. The lycopene and beta-carotene in tomatoes reduce your cancer risk. Aren’t they just you’re favorite food? Enjoy!
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