Gazpacho Soup Recipe

PREP: 10 mins – TOTAL: 10 mins

Ingredients

• 4 to 5 slices stale artisan bread, crust removed
• Water
• 5 large ripe tomatoes, about 2 pounds
• 1/2 English cucumber, peeled, chopped
• 1 celery stalk, chopped
• 1 green pepper, cored, seeded, roughly chopped
• 2 green onions, trimmed, roughly chopped, more for garnish
• 2 garlic cloves, peeled, roughly chopped
• Extra Virgin Olive Oil
• 2 tbsp sherry vinegar
• Salt and pepper
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper, optional if you like spicy
• Pinch sugar
• Small handful fresh mint leaves, torn or chopped
• Small handful fresh cilantro leaves, torn or chopped

Directions

1. Place the bread slices in a bowl with ½ cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
2. Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour ½ cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
4. Test the gazpacho and if it’s too thick, add a little water and blend again until you reach the desired texture.
5. Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.

This recipe and photos were created by themediterraneandish.com, we simply shared it! Check them out for more great ideas!

Mediterranean Pasta Salad Recipe

Prep: 18 mins – Cook: 12 mins – Total: 30 mins

Ingredients

• 8 oz farfalle (bowtie) pasta
• 3 cups chopped fresh arugula
• 1/2-3/4 English cucumber
• 1 cup diced tomato
• 1 avocado
• 1/2 cup crumbled feta cheese
• 2-3 TBSP fresh chopped parsley (optional)

LEMON DRESSING

• 1/4 cup avocado oil
• 1/4 cup fresh lemon juice (via 1-2 large lemons)
• 1/4 tsp lemon zest plus extra to taste
• 2 TBSP plain dijon mustard
• 2 cloves garlic, freshly. minced
• 1/4 tsp dried oregano leaves
• 1/4 tsp salt
• 1/8 tsp black pepper

Directions

1. First let’s make the dressing! Zest 1 lemon and set aside. Juice your lemons to yield 1/4 cup of juice and add to a small/medium mason jar. Add lemon zest and remaining dressing ingredients and close lid tightly. Shake to emulsify the dressing.
2. Next cook pasta via package instructions. For farfalle you’ll boil the pasta in water for approx. 12-14 minutes.
3. Chop arugula, cucumber, tomato and optional parsley and add to a large bowl. Save the avocado for just before serving.
4. Once your pasta is perfectly al dente, strain in a colander and run cold water to halt the cooking process and chill the pasta slightly. Then add the drained pasta to your veggies an toss together.
5. Shake once more if needed and add your dressing to the salad. Toss well to coat. Lastly add avocado and feta on top and gently fold into the salad. Add extra salt and pepper if desired and enjoy!

This delicious recipe and photos were created by PearsAndCrayons.com, we just shared it! Check them out as they have so many wonderful ideas!