No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
I had the pleasure of being in the studio kitchen of our local CBS affiliate today, with the Executive Chef of one of our top restaurants in Tulsa today. Erik Reynolds will be my featured guest at tomorrow's Local Chefs at the Market Series - demo & tasting at 9 am.
I was so inspired by his delicious Green Tomato Gazpacho, that I came home & recreated it. There is a party happening in my mouth right now!!
Green Tomato Gazpacho
4 medium to large green tomatoes, quartered
2 cucumbers, cut into cubes
1 large red bell pepper, seeded, cut into cubes
¼ cup Sherry wine vinegar
2 large garlic cloves, halved
¼ cup fresh basil
1/4 cup hemp seeds
Fine sea salt
Fresh Ground Black Pepper
Extra virgin Olive Oil
Working in batches, (if your blender is not large enough to hold all the ingredients), puree tomatoes, cucumber, peppers, basil, Sherry vinegar, seeds and garlic in blender until smooth, when vegetables are a smooth puree drizzle in oil to finish. Season with fine sea salt and freshly ground black pepper. Cover; chill until ready to serve.
cherry tomato halves
more hemp seeds
extra virgin olive oil