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Gazpacho
RECIPE & PHOTO BY DON CROSSLAND WWW.SHOOTWHATYOUEAT.COM
6 tomatoes 1 clove of garlic 1/2 red onion diced (1 cup) 1/2 cucumber seeded & diced (1 cup) 1/4 cup chopped basil 1/2 jalapeño 1 avocado for garnish Salt & pepper to taste Cut the tomatoes in half and remove seeds. Use a large-hole, flat cheese grater to grate the tomatoes, over a bowl, down to the skin. Combine the garlic, onion, cucumber, basil and jalapeño in a food processor. Pulse a few times until blended into small chunks. Add mixture to the grated tomatoes and mix together thoroughly. Salt and pepper to taste. Cover and refrigerate for at least an hour to let the flavors blend. This is one of those things that gets better over time and will keep for at least a few days.
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