Total Time: 10 minutes, plus 1 hour to chill
- 2 large heirloom tomatoes, chopped
- 1 cucumber, chopped
- 1 yellow onion, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 garlic cloves, chopped
- 1 red bell pepper
- 1 jalapeno pepper, chopped
- 1 teaspoon
- 1/2 teaspoon coriander, crushed
- 1 salt
- 1 ground black pepper
- 1 limes, juiced
- 1/4 cup olive oil
1. Place all ingredients except lime juice and olive oil in a large bowl.
2. Place one half of ingredients in a food processor. Add lime juice and olive oil and blend until smooth.
3. Return the puree to the bowl and combine with chopped ingredients. Chill for at least one hour or overnight.
Serve in a short glass and garnish with chopped cucumber red pepper, and a basil leaf.
When the heat is rising and you can’t stand the idea of slaving over a hot stove, don’t beat yourself up for being too lazy to ‘cook’—you’re actually doing yourself a favor by eating raw. Many of the nutrients and enzymes packed densely into colorful fruits and vegetables a heat-sensitive, and enjoying them raw preserves all of that goodness. The blended veggies in this recipe can be easier to digest than loads of bulky raw vegetables, which makes nutrients easier to absorb. This gazpacho only gets better with time, so make it a day ahead and enjoy sipping a cold drink on the porch because your dinner is only 5 minutes away.