Healthy Chicks

Late-summer is such a beautiful, magical time. The air starts to become a bit more crisp, and the sun goes down a little earlier. The harvest changes as well, with seasonal favorites like eggplant and figs coming into play.

So what do you do when you’ve got 2 pounds of cherry tomatoes hanging out in your fridge? You make gazpacho, of course!

Late-Summer Gazpacho

recipe inspired by Holli Thompson

• 3 c. cherry tomatoes
• 1 large cucumber, diced
• 1 red pepper
• 4 cloves garlic
• 1/2 shallot
• 3 tsp. coconut vinegar (or vinegar of your choosing)
• 2 tb. olive oil
• sea salt for seasoning (to your taste)
• spicy seasoning blend (we love “Slap Ya Mama” Cajun Seasoning)
• fresh peaches, tomato or sprouts for a topper

1. Soak all of the produce in water for 5 minutes, then train. Transfer to a high speed blender (I use a Vitamix).

2. Blend on high until mixture is smooth. Then add in vinegar, sea salt, and seasonings. Blend on low for another minute. Feel free to taste as you go to get the flavor just right!

3. Pour into mini shooters or cups, and top with fresh chopped peaches, sprouts or tomatoes.

Enjoy!

xoxo,

Rachel