Northern Michigan Recipe: Bright, fresh, and with a kick of heat, you’ve got to try The Intentional Minimalist blogger Kristin Celeste Schroeger’s Salsa Gazpacho recipe.
Check out The Intentional Minimalist’s blog: Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
- Farm fresh local tomatoes Farm fresh local cucumber
- Farm fresh local green pepper
- Farm fresh local scallions
- Farm fresh local basil
- Farm fresh local basil buds
- Scallion infused olive oil
- Local cherry salsa atento
- Sea salt Ground pepper
Chop two large tomatoes and place in the glass base of the blender. Chop one cup cucumber and add to blender. Remove seeds and chop one cup green pepper and add to blender. Slice one large scallion (white and greens). Reserve one tablespoon greens for garnish and add scallion (white and greens) to blender. Remove one cup basil leaves from stems and add to blender. Add one cup cherry salsa atento, one half cup water, two tablespoons scallion infused olive oil, one quarter teaspoon salt and one quarter teaspoon pepper to blender.
Turn on blender for thirty seconds then scrape down sides of blender. Taste and adjust seasonings and water as desired and blend for an additional fifteen seconds.
Ladle gazpacho into bowls and garnish with basil buds, a few sliced scallion greens and a pinch of sea salt. Add a dash or two of cherry habanero sauce if you would like an extra kick!