Chef Melissa Gellert

New York City based private chef specializing in health-supportive, gluten-free, and Paleo cuisine as well as cooking for those with food allergies.

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Summer Gazpacho

May 29, 2014 by admin Leave a Comment

Summer Gazpacho Recipe from Melissa GellertGazpacho – a chilled soup made from delicious raw, local vegatables – is one of my favorite summer recipes for steaming hot days. Try to get your hands on local heirloom tomatoes (they come in a range of colors, from yellow to purple, and sometimes have an “ugly” look – but the delicious flavor they add to this dish is a thing of beauty!).

Summer Gazpacho
 
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Author: Adapted from "The Flexitarian Table", by Peter Berley
Recipe type: Soup
Serves: Serves 6
Ingredients
  • 2 lbs tomatoes, peeled, seeded, and chopped
  • 2 c tomato juice
  • 2 T extra-virgin olive oil
  • 1 jalepeño, ribs removed, seeded and finely chopped
  • 1 large garlic clove, minced
  • 2 t ground cumin
  • 1 T balsamic vinegar
  • 1 c seeded and finely diced English cucumber
  • 1 c finely diced yellow bell pepper
  • ¼ c finely diced red onion
  • ½ cup finely chopped mixed fresh herbs (dill, basil, parsley,
  • cilantro, and/or mint)
  • ½ cup crumbled grass-fed feta or goat cheese (optional)
Instructions
  1. Using a powerful blender like a Ninja or Vitamix, or an immersion blender, combine the tomatoes with the juice and olive oil and blend.
  2. Add the jalepeño, garlic, cumin, and balsamic. Puree to combine.
  3. Transfer to a bowl and stir in the remaining ingredients, reserving a few tablespoons of the vegetables for garnish.
  4. Serve with the chilled soup garnished with the finely chopped vegetables and cheese.
3.5.3208

 

 

Filed Under: Appetizers, Gluten-Free, Paleo, Primal, Soups Tagged With: Chef Melissa Gellert NYC, gazpacho, Gluten Free, Paleo, Primal, soup, summer

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Chef Melissa Gellert

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Melissa is a New York City based certified Nutritional Consultant and private chef.

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Summer Gazpacho Recipe from Melissa Gellert
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