- 450 g Roma tomato
- 80 g roasted jarred red pepper
- 80 chopped celery
- 2 tbsp dried chives
- juice from 1 lemon
- 25 g garlic flavored olive oil, extra for garnish
- salt and pepper
- 2 tbsp chopped basil
- 2 tbsp wild za'atar
Add all ingredients except for basil and za'tar to a blender and puree.
Chill for about an hour and then pour into 2 bowls. Garnish with 1 tbsp each of olive oil, wild za'tar, and basil. Add Maldon sea salt for extra depth and serve with crusty bread and a side of olives, feta and cured meats.
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.