HealthyPlusno2Aug30pages (1) - Flipbook - Page 25
Simple and Satisfying Gazpacho
might be garlic scapes. Buying
what’s in season is a great way
to bring variety to your diet
and take advantage of lowerthan-usual prices as farmers
try to move their products.
The same is true for roadside
stands and tables where hobby
gardeners sell their surplus
often at rock-bottom prices.”
In addition to seasonal
discounts, fresh produce is
made even more affordable
thanks to the participation
of many farmers markets in
the Special Supplemental
Nutrition Program for
Women, Infants, and
Children (WIC) Farm to
Family program. Laura
Brundage, coordinator for the
WIC Farm to Family program
explains, “WIC provides
eligible families with
$30-worth of coupons to be
used at participating farmers
markets and attended farm
stands throughout the
summer market season.”
Many markets also accept
the Sustainable Nutrition
Assistance Program
(SNAP) and referred to as
3SquaresVT in Vermont
and participate in the
Cash Crop program (see
market listing at left for
more information). +
Perhaps no flavor embodies the end of summer more than a fresh, ripe
tomato. Tomato is the star of this Gazpacho recipe that also taps into
the flavors of cucumbers, onion, peppers, and garlic, all of which are
readily available in late summer. Plus, because it’s a chilled soup,
there’s no need to heat up your stove and your house to create this
satisfying dish.
Serves 4
Ingredients
1½ pounds vine-ripened tomatoes, chopped
1 cup cucumber, peeled, seeded and
chopped
½ cup chopped red bell pepper
½ cup chopped red onion
1 small jalapeno, seeded and
minced
1 medium garlic clove,
minced
¼ cup extra-virgin
olive oil
1 lime, juiced
2 teaspoons
balsamic vinegar
2 teaspoons
Worcestershire
sauce
½ teaspoon
toasted, ground
cumin
1 teaspoon kosher
salt
¼ teaspoon freshly
ground black pepper
Low-sodium tomato juice
(optional)
2 tablespoons fresh basil
leaves, finely sliced
Directions
1. Combine prepared tomatoes, cucumber, bell
pepper, red onion, jalapeno, garlic clove, olive oil, lime
juice, balsamic vinegar, Worcestershire, cumin, salt, and pepper and stir
to combine.
2. Transfer 1½ cups of the mixture to a blender and puree for 15 to 20
seconds on high speed. Return the pureed mixture to the bowl and stir
to combine. Add tomato juice as needed to create a consistency to
your liking.
3. Cover and chill for 2 hours and up to overnight. Serve with basil.
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