Huzzah -- Gazpacho season continues! The first local tomatoes are rolling off the vines, and we have over 200 pounds coming into our kitchen this weekend! One-third are plum tomatoes that we slow-roast, and the rest are ripe heirloom varieties from Road Twenty Farms in Fresno, which we blend fresh with Persian cucumbers from Padua Farms in Ventura, along with 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 gazpacho? Try it with a dollop of our Yogurt or Piima Cream, or toast from one of our artisanal bread bakers dipped in Seka Hills olive oil! Road Twenty Farms is a wonderful non-profit effort, a project of the Fresno Food Commons based on the old T.D. Willey farm, to bring organic produce to underserved communities.
Ingredients: fresh tomatoes,* cucumbers,* olive oil,* red onions,* lemon juice,* parsley,* garlic,* red wine vinegar,* sauerkraut brine (juice from cabbage,* Celtic sea salt), white wine vinegar,* Celtic sea salt (* = organic)
Recipe is vegan, gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.