By Debbie Peterson and Wendy Bright-Fallon, Health and Wellness Coaches of Nourish Coaches
As summer turns to fall, local gardens are producing an abundance of fresh produce, particularly tomatoes. This simple and delicious gazpacho showcases these Jersey garden treasures, along with some other late summer produce.
Ingredients:
- 3 cups fresh Roma tomatoes, cleaned and quartered
- 1 medium red or yellow pepper, cleaned and quartered
- 1 medium zucchini, cleaned and quartered
- 1 small onion or shallot, peeled and quartered
- 1 jalapeno pepper, cleaned and quartered (remove the seeds if you don’t want a hot dish)
- 1 garlic clove, peeled and quartered
Instructions:
- Blend everything in a blender or food processor to your desired consistency.
Additional Flavors:
- ¼ c cilantro
- ¼ c parsley
- 1-2 T fresh lemon juice
- 1 T olive oil
- ¼ t sea salt
- few dashes black pepper to taste
Mix in the above flavors as desired.
Variations:
Add cooked shrimp or scallops.
This recipe was originally published in Bright-Fallon and Peterson’s cookbook, nourish: a community supported cookbook, https://www.amazon.com/nourish-community-supported-Debbie-Peterson/dp/1481123351
Wendy Bright-Fallon and Debbie Peterson are National Board Certified Health & Wellness Coaches, inspirational speakers, Nourish Noshes podcasters & cookbook authors. They help clients create personal balance through optimized nutrition & key habits to create authentic vitality through their Five Foundations of Health philosophy: using quality nutrition, sleep, movement, mindset, and connection.
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