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If you want to try to capture the taste of a garden, this recipe for Yellow Heirloom Tomato Gazpacho works well! Likely it’s because of the seasonal, juicy heirloom tomatoes.
Blend half the vegetables, olive oil, vinegar and salt and pepper. Add the remaining ingredients and continue blending. Based on what you prefer, you can blend so the vegetables are chunky or smooth.
Chill the soup for about 1 hour before serving.
When ready, serve in individual, small cups or glasses (consider using a shot glass or a juice glass). Drizzle each serving with olive oil and garnish with ribbon-cut basil.
Simple and easy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!