It’s September and still gloriously sunny in Seattle. A summer of record-breaking warmth means tomatoes, cucumbers and tomatillos have actually ripened in home gardens before autumn rains can turn them to green mush.
Farmers’ markets and grocery stores are overflowing with gorgeous, reasonably priced produce. There’s no better time for gazpacho.
Traditional tomato-based gazpacho, filled with vitamins A, C and E and brimming with the antioxidants lycopene and beta-carotene, can help protect your body from cancer by cleaning up the free radicals that damage cells. Some studies have also found regular consumption of gazpacho helps to lower blood pressure. Replacing fatty meals and snacks with vegetables dressed in olive oil would have the same health benefits; gazpacho is, essentially, a cross between salad and smoothie.
Keep reading for easy gazpacho recipes!