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Summer Gazpacho

Hot summer days… and so often when it’s hot we just don’t feel like eating. Yet the paradox is, we still need to nourish our bodies adequately to maintain energy levels and not feel so sluggish. Here in our northern climate there is such a thing as warming foods to warm the body during winter freezing temperatures and cooling foods to cool the body during the heat of summer. Summer Gazpacho is a perfect cooling food and a dish that varies easily with what is appealing at the market or what is coming out of the garden at the moment. Using fabulous fresh summer vegetables, it can be a raw food meal if you juice fresh raw tomatoes.

While on the move and not wanting to heat up Big MOH by turning on the stove, we have been eating gazpacho and it’s an ideal meal after running in the heat. To add extra food value and to make a complete meal in one dish, I’ve added some precooked quinoa. Including grain is not a traditional way of serving gazpacho but the way you do serve gazpacho is as versatile as your imagination.

Gazpacho

  • 2 large sweet white onions
  • 4 fresh zucchini
  • 3 red bell peppers
  • ½ jalapeno pepper or Tabasco sauce to taste (optional)
  • 4 large garlic cloves or to your taste
  • 2 English cucumbers
  • 4 large tomatoes
  • 3 liters tomato juice
  • 3-4 cups pre-cooked quinoa
  • 1 cup freshly squeezed lemon juice
  • ½ cup extra virgin olive oil
  • Freshly cracked black pepper
  • Sea salt
  • 1-2 cups fresh basil chopped
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