Huzzah -- Gazpacho season! Local tomatoes are rolling off the vines, and we have over 100 pounds coming into our kitchen this weekend! Slow roasted Early Girl 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 hot 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,* Celtic sea salt), white wine vinegar,* lemon juice,* Celtic sea salt (*=organic)
Recipe is vegan, gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.
