by Holladay Allen
Native Foods Cafe
You may have noticed that on those bright colored cards in the river rocks on each table at Native Foods Cafe, we feature some pretty delicious recipes... In July, we did a gazpacho, and it is so good, we think we need to share it with all our friends on the interweb! Now, just note that it says not to over-puree, which I accidentally did on this particular batch as I was distracted by a friend doing distracting things and making me laugh... but it was still hella good!
Gigi’s Garden Gazpacho
Gazpacho is the best summertime meal, because it is cool, savory, and satisfying. And you can use all those fresh veggies from your garden.
4 large, tomatoes (the riper the better!)
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
1 small red onion, or half of a large
1 celery stalk
3 garlic cloves, minced
2 ½ cups low sodium tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 TBSP salt & 1 tsp black pepper
¼ tsp cayenne
Roughly chop the all the veggies, except garlic. In separate turns, place each veggie in food processor or blender and pulse until finely chopped, but not pureed. Combine in a large bowl with the other ingredients, Mix well and chill. Garnish with lime wedges and fresh herbs from the garden.
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