Enjoy Summer’s Bountiful Harvest!

Home >
Your budget can run amok
August 10, 2016
In the Water, Safety First
August 10, 2016

Enjoy Summer’s Bountiful Harvest!
by admin August 10, 2016

Keep cool with these delicious recipes from our friends at EatingWell®. This easy gazpacho recipe is perfect on a hot day. Just purée everything in a blender and top with a drizzle of great olive oil. Serve this sweet-and-tangy peach and basil salsa recipe as a dip with crunchy tortilla chips, or as a topping for tacos, tostadas, or even grilled meats and fish.

Blender Gazpacho

4 large tomatoes (about 2 pounds), cored and quartered
2 slices country white bread, crust removed if desired, torn into pieces
1 European cucumber, cut into chunks
1 medium green bell pepper, seeded and cut into chunks
1 large clove garlic, halved
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper


3 slices country white bread
1 clove garlic, halved
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1/8 teaspoon dried thyme

To prepare gazpacho: Working in two batches, puree tomatoes, bread, cucumber, bell pepper, garlic, oil, vinegar, salt and pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.

To prepare croutons: Rub both sides of each slice of bread with garlic, then cut the bread into 1/2-inch cubes. Heat oil in a large skillet over medium heat. Add the bread and cook, stirring often, until crispy. Sprinkle with pepper, salt and thyme. Serve the gazpacho garnished with the croutons. Serves 6.

Make Ahead Tip: Prepare through step 1. Cover and refrigerate for up to 2 days. Finish with steps 2-3 just before serving.

Nutrition information per 1 cup serving: 220 calories; 11 g fat; 4 g fiber; 26 g carbohydrates; 5 g protein; 29 mcg folate; 0 mg cholesterol; 8 g sugars; 2 g added sugars; 65 mg calcium; 2 mg iron; 518 mg sodium; 499 mg potassium

Summer Peach Salsa

1 1/2 cups diced firm ripe peaches (about 4 small)
3/4 cup diced cherry tomatoes
1 fresh jalapeño, finely chopped
3 tablespoons chopped fresh basil
2 tablespoons finely chopped red onion
1 tablespoon lime juice
1/2 teaspoon brown sugar
1/4 teaspoon salt

Combine peaches, tomatoes, jalapeño, basil, onion, lime juice, brown sugar and salt in a medium bowl. Serves 10.

Make Ahead Tip: Prepare up to 2 hours ahead.

Nutrition information per ¼ cup serving: 18 calories; 0 g fat; 1 g fiber; 4 g carbohydrates; 0 g protein; 0mg cholesterol; 3 g sugars; 0 g added sugars; 6 mg calcium; 0 mg iron; 59 mg sodium; 103 mg potassium

© Meredith Corporation. All rights reserved. Used with permission.

Get Social

About Livesmart

LiveSmart supports the Classroom Enrichment Fund at the Community Foundation for the Greater Capital Region and is made possible by donations from St. Peter’s Health Partners and Price Chopper, with promotional services provided by the Times Union and WNYT/NewsChannel 13. LiveSmart is compiled by Helen Susan Edelman, Project Director. This project ensures 70,000 students and teachers in the Capital Region have equal access to news content during the school year.