Say hello to your taste buds with this hearty, zesty gazpacho! This is the perfect soup for all those tangy, ripe tomatoes overflowing in the garden. It’s a hearty meal that won’t leave you heavy on a warm summer night. Smoked salt brings out the medley of flavors, so bonus points if you have some.
2 cups fresh tomatoes
1 cup sun-dried tomatoes soaked, save the soaking water
1 cup celery, chopped
½ cup extra virgin olive oil
1/3 cup lime juice
1 Medjool date, pitted
½ – 1 small jalapeño, seeded
1 garlic clove
1 teaspoon of salt
- Soak sun-dried tomatoes in two cups water for about 15 minutes. Drain and reserve water.
- Toss all ingredients into a high-powered blender. Add soaking water as needed, a cup at a time. Blend until “chunky smooth.”
1 cup tomatoes, chopped
½ bunch cilantro, chopped
1 cup cucumber, peeled, seeded and diced
¼ cup shallots
Garnish: avocado, diced
- Add chopped veggies and stir well. Chill for a couple of hours or overnight to let flavors marry.