Monday, July 01, 2013
No simmering this week -- just got out the food processor and whirred together (in batches):
3 large cans of diced tomatoes
2 English cucumbers
4 bell peppers (red, orange, yellow)
black pepper corns
red chili flakes
a small glug of olive oil (helps release the fat soluble vitamins)
a bigger glug of balsamic vinegar
a little sweetener (those canned tomatoes are fine but not as sweet as fresh ones will be later in the summer . . . )
and . . . enough water to get a good soupy consistency!!
It's all chillin' in the fridge to meld the flavours . . . I'm gonna have to share with DH and (vegan) DD, both of whom love gazpacho, but I made lots.
Our local strawberries are wonderful this year: small, deep red all the way through, incomparable sweetness.
And I've got a little local rhubarb which I've simmered down into a luscious deep coral sauce (yup, used Splenda instead of sugar . . . minimal because I like tart!)
Gotta keep up the protein too: that's where my bag of frozen pre-cooked jumbo shrimp, some chicken breast, some chick peas or nuts in my big lunch salads, plus the 0 fat Greek yogourt and the low fat feta will be supplementing.
Summer eating! Fresh and cool fits the bill.