Huzzah -- Gazpacho season! Local tomatoes are just starting to roll off the vines, and we have over 200 pounds coming into our kitchen this weekend! One-third Roma tomatoes that we slow-roast, and the rest are ripe heirloom varieties from local farms, which we blend fresh with Painted Serpent cucumbers (also from Riverdog) and a splash of our probiotic-rich sauerkraut brine. A delightful change of pace on summery days. What could be better? And where else will you find a probiotic, organic gazpacho? Chop a little fresh basil as a garnish, try it with a dollop of yogurt or toast from one of our artisanal bread bakers dipped in Seka Hills olive oil!
Ingredients: fresh tomatoes,* cucumbers,* olive oil, red onions,* lemon juice,* parsley,* garlic,* red wine vinegar,* sauerkraut brine (juice from green cabbage,* escarole,* Celtic sea salt, orange zest,* cardamom seed*) (* = organic)
Recipe is vegan, gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.