Gazpacho: An Ode To Summer

 

With so many tomatoes and cucumbers continually on hand, gazpacho has become one of my favorite things to make, in part due to the handy Vitamix. I can go from having an entire cutting board full of vegetables, to a big bowl of soup ready in under 10 minutes. Gazpacho is an easy way to eat more fruits (remember, tomatoes are fruits!) and vegetables.

Here again I don’t have any clear cut measurements. I tend to just grab a bunch of items and toss in the blender. The combinations however are delicious, so consider this inspiration at least. I never salt my foods because a) I prefer minimal salt & b) salt is easy for everyone else to add to their preference. Preparing foods sans salt opens up a window of opportunity to enhance flavors with herbs. Try it!

Cucumber & Radish Gazpacho

4-6 cukes, peeled
1/2 cup red onion or 3 scallions
1-2 cloves garlic
4-5 radish
Handful fresh cilantro
~4 tbsp extra virgin olive oil
~2 tbsp lemon juice
Fresh ground pepper

Toss roughly chopped cucumber into Vitamix and blend for 2-3 seconds until cucumbers are well blended. Add in onion, garlic, radish, cilantro, oil, lemon juice, and seasoning. Blend for a few more seconds until all vegetables are well blended. Adjust to taste.

Tomato & Cuke Gazpacho

This one goes something like:

Lots of ripe tomatoes, de-stemmed, quartered and tossed into Vitamix until full. Blend until soupy.

Add in:
1-2 large cucumber
1 small red onion or 1/2 large red onion
5 radish
1 generous handful of fresh basil
1/2 handful fresh cilantro
~4 tbsp olive oil
~1 tbsp lemon juice
Fresh ground pepper

Blend some more and you’re done. Garnish with chopped onion, cilantro, sour cream/yogurt or a few slices of avocado if they are readily available for you. All these flavors will go wonderfully together. Blend in a substantial amount of yogurt or whipped avocado and you have yourself a tasty gazpacho dip!

Enjoy!

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Warm Weather Inspiration

Warmer temperatures these past few days have helped me see some light at the end of the tunnel (although it still seems eons away). Sunday morning after nearly three hours of hot yoga – hellllo sweat – I walked outside to a 70 degree, very sunny day! Amazing. Showered, made some green juice, ate half a pineapple (totally normal…), and joined my friend Jeanne & Edison (pictured below) for an afternoon walk to the park. Spent a lovely hour or so soaking up the warm rays and getting a fair amount of pet therapy in the process… SO many cute puppies.

Edison

Onyx

Was too distracted with his cuteness to remember his name

Monday morning I woke up pre-sunrise to finish Pineapple Culture, a book I’ve been reading for my Food, Culture, & History class this week. With my tea I had fresh orange and pineapple juice (coincidence???). In the juicer went 5 small valencia oranges and about 1/4 of the remaining pineapple from Sunday. Simple, sweet, and a wonderful way to start my Monday. Unfortunately, I will now always associate pineapple with American imperialism in Hawaii… I double checked-my pineapple came from Costa Rica. Certainly no better. Can’t win.

Late Monday night I decided to make cashew butter and a face scrub. I’m not sure what made me decide to do this but come 10:30 I figured it was time to start a project in the kitchen. So unfortunately for my neighbor I ran my food processor, loudly, for a good 15 minutes.

It’s too bad my apartment has horrific lighting and pictures don’t do justice for anything made here. So I can’t share what these two look like. You’ll just have to trust my judgment and make them yourself because they are worth it.

Cashew Butter

Simple. Grab a bunch of raw cashews and throw them in the food processor. Turn it on and let it process. Every few minutes scrape the sides and mix up what is in there to make sure nothing gets glued to the sides. After about 10-15 minutes you’ll have a smooth & creamy butter. No need to add additional oils- there are plenty naturally in the cashews. Enjoy! Store in the refrigerator for up to two weeks.

Oatmeal Lavender Face Scrub

Exfoliating your face with this brings out a rich lavender smell… can’t beat it. And an excellent, chem-free way to refresh your skin after winter.

In a food processor combine:
1 cup rolled oats
1/2 cup dry lavender flowers, stripped off stalks (available at health food stores & Whole Foods herb bulk sections)

Pulse these a few times just enough to break up the oatmeal a bit. Transfer to a bowl and add ~1/4 cup of milk. Stir to combine. Massage into damp skin and rinse. Will store in a sealed container up to six months.

Last night I also made kale & lentil soup for a friend. While I didn’t taste it – I can guarantee, based off the smell of my apartment after it was cooking all night in the crockpot, it is bound to be tasty…. Marisa will have to confirm :)

Kale & Lentil Soup

1 tbsp olive oil
1 carrot, chopped
1 celery rib, chopped
1 yellow onion, chopped
1 clove of garlic, minced
1 1/4 cup of green or brown lentils, picked & rinsed
6 cups of broth or water
4 kale leaves (Dino/lacinato works best)
1 tbsp tamari (optional)
salt & pepper to taste

1. Combine oil, onion, garlic, carrot and celery in crock-pot on low.
2. Rinse lentils, add to pot along with broth or water. Add tamari if desired.
3. Cook on low for 8 hours.
4. Cut kale into bite size strips and either a) steam in a double boiler for 5 minutes or b) add directly to crock at least 15 minutes prior to serving to soften.
5. Season with salt & pepper if desired.