Throw together a spring-time lunch treat with a little Tanka
Hot soups, stews and chili have been our usual fare at the office but today we decided to try something different. I found a "Perfectly Paleo" recipe for gazpacho and we altered it a bit.
It was super easy and we decided to pair it with our Tanka Gourmet Summer Sausage and gluten-free crackers. All you need is Roma tomatoes, red pepper, green pepper, a red onion, cloves of garlic, organic tomato juice, white wine vinegar, olive oil and black pepper.
As far as measurements go, we kind of eye-balled it. We are not big measurers here and we try to feed about 10 people at lunch! But we just doubled some of the recipe called for and added a little more of ingredients here and there as we saw fit. You can do the same.
Here is what we used:
8 Roma tomatoes
2 red peppers
2 green peppers
3/4 a large red onion
5 gloves of garlic
3 jars of organic strained, crushed tomatoes instead of juice
1/2 cup white wine vinegar
1 cup of olive oil
1 T of black pepper
The main thing is that you don't puree the veggies -- just pulse in your food processor (we used a blender) until they are all roughly chopped.
Next put all the chopped veggies in a bowl and give it a stir. Then stir in the rest of the ingredients and chill overnight. Gazpacho is, of course, served cold. But if you have leftovers, it can make a great healthy base for chili the next day!
It was super easy and we decided to pair it with our Tanka Gourmet Summer Sausage and gluten-free crackers. All you need is Roma tomatoes, red pepper, green pepper, a red onion, cloves of garlic, organic tomato juice, white wine vinegar, olive oil and black pepper.
As far as measurements go, we kind of eye-balled it. We are not big measurers here and we try to feed about 10 people at lunch! But we just doubled some of the recipe called for and added a little more of ingredients here and there as we saw fit. You can do the same.
Here is what we used:
8 Roma tomatoes
2 red peppers
2 green peppers
3/4 a large red onion
5 gloves of garlic
3 jars of organic strained, crushed tomatoes instead of juice
1/2 cup white wine vinegar
1 cup of olive oil
1 T of black pepper
The main thing is that you don't puree the veggies -- just pulse in your food processor (we used a blender) until they are all roughly chopped.
Next put all the chopped veggies in a bowl and give it a stir. Then stir in the rest of the ingredients and chill overnight. Gazpacho is, of course, served cold. But if you have leftovers, it can make a great healthy base for chili the next day!
