Posted on : August 17th, 2020
Three digits in the valley today, sigh. But soup is still on the menu. Heirloom tomatoes are now in season and I can’t stop buying or eating them! When they get too soft to slice, I make gazpacho, the Spanish cold soup that’s like a salad in the blender, but better. The addition of ground Maisie Jane’s Natural Almonds to this savory dish makes it protein rich and vegan.
Served chilled with a slice or two of crusty bread, you’ve got a lovely, light, seasonal meal. Try this ingenious gazpacho recipe from our friends at The Almond Board of California. Tomatoes, cukes and red peppers are all in abundance now, making this dish a great way to eat in season.
Prepare a day ahead to allow the flavors to meld; gazpacho is souper-super-great served chilled. Mmmm.
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