A New Favorite Summer Recipe

 In Recipes

I (Coach Emily) am on a quest this summer to make everything from pro marathoner Shalane Flanagan’s cookbook, “Run Fast Eat Slow.” I’m not that far into this challenge, but recently, I dove deep and tried one of the book’s recipes that scared me – Garden Gazpacho. A gazpacho is a cold soup, and to me that didn’t sound appealing. But I’d been dealing with some heavy inflammation in my knees, and I thought a soup made with 2 lb of tomatoes — an inflammation-fighting food — might be just what I needed, so I gave it a whirl. And long story short, it’s now my favorite summer recipe. This soup is bursting with flavor and freshness. Do your body and your taste buds a favor by trying out this recipe – it is unbelievably easy (<10 minutes to prepare and 1 hour to chill) and miraculously good. Here’s my slight spin on Flanagan’s gazpacho:

Ingredients:
– 2 lbs tomatoes
– 1 cucumber, peeled & sliced
– 1 jalapeno pepper
– 3 garlic cloves, peeled
– 1 tsp soy sauce
– 2 tsp balsamic vinegar
– 1 tsp salt
– sprinkling black pepper
– 1 yellow bell pepper, chopped
– 1 Granny Smith or Golden Delicious apple, chopped
– 1/4 red onion, chopped
– sprinkling of any or all of the following: fresh basil, parsley, mint, or cilantro (I prefer the mint & cilantro)

Directions:
1. Place the tomatoes, cucumber, jalapeno pepper, garlic cloves, soy sauce, balsamic vinegar, salt and pepper in a blender or food processor. Blend or process until mixture is smooth.

2. Pour the mixture into a large bowl with a lid and place in fridge. In a separate bowl, combine the chopped bell pepper, onion, and apple and place in fridge.

3. Let the soup chill anywhere from 1 hour to overnight.

4. Once you are ready to eat it, either stir the chopped pepper/onion/apple mixture into the soup or leave on top as a garnish. Sprinkle with your selection of finely chopped herbs, sit back, and enjoy.

In Health,

Coach Emily

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