Oh hey, Sunday.
Our back patio door is open. There’s pumpkin spice steaming in my coffee cup and cinnamon bark and orange hissing in my diffuser.
It feels like fall over here today, doesn’t it? And I’m loving it.
Before I start simmering chili and baking cornbread, I thought I’d share one last summertime favorite recipe.
The best gazpacho–yummmm. It’s so easy and so healthy. And it will use up that crop of tomatoes you have hanging out on your kitchen counter.
My girlfriend Brook hooked us up last week. She knows the way to my heart. Would you look at all this homegrown goodness?
She and her little farmers gave us (pretty much) everything I needed to make this tasty cold soup. So get after it.
The Best Gazpacho
- 3 tomatoes, chopped
- 1 cucumber, peeled and chopped)
- 1/2 red pepper, chopped
- 1/2 red onion, chopped
- 1 small jalapeno, seeded and minced
- 1 garlic clove, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup water
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh basil leaves, chopped
Throw tomatoes, cucumber, red pepper, red onion, jalapeno and garlic into your food processor. Pulse until it’s blended.
PS. We’re easing into a new fall routine over here. A new job for mom. A new school for Johnny. A new house for all of us. So the posts may not be coming as fast and furious for a little while. Hang in here with me though, ok? XOXO.