Gazpacho

Pre-covid era, ever since I moved to West Virginia I have been ordering a lot of my groceries online. Some of this was due to necessity to find organic, wild caught, grass fed items that is so ample in New York City but the other was to reduce waste such as my weekly organic produce delivery from Misfits Market. I never know when to supplement and when its going to be too much for my husband and I to get through in a week. And then the inevitable happens, you have to quickly use up produce that’s on its last legs.

Gazpacho, a traditional cold vegetable soup hailing from Spain, is the perfect way to chop up veg and consume it in a delicious and healthy way.  The juicy tomatoes mix with red pepper and olive oil to give the soup a balanced and creamy texture. Top it off with pungent wild za’atar, freshly chopped basil and more olive oil and your on your way to the coasts of the Med. Though it’s light in calories, it is super filling. I recommend a side of crusty bread to soak up the last bits, feta or manchego cheese slices, a few olives, and if your super hungry some cured meat alongside it. To really amp it up, have some chilled dry white wine and prep yourself for a siesta in the heat.