Savor the last of Gazpacho season! Over 100 pounds of ripe, local tomatoes came rolling off the vines and into our kitchen this weekend. Slow-roasted Roma tomatoes are blended with fresh heirloom tomatoes, Persian cucumbers, red onion, sweet peppers and carrots, with a splash of our probiotic sauerkraut brine. A delightful change of pace on a warm day. 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,* celery,* carrots,* cucumbers,* red bell peppers,* red onions,* olive oil, parsley,* garlic,* red wine vinegar,* sauerkraut brine (juice from green cabbage,* green cabbage,* fennel bulb,* Celtic sea salt, grapefruit zest,* fennel seed*), white wine vinegar,* lemon juice,* Celtic sea salt (* = organic)
Recipe is vegan, gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.
