Oh how I love warm weather!
Aside from it being the season of my birth (what what could possibly be wrong with it), it’s the time of longer days, fresh foods and spring fever.
This means I need to be outside and not inside cooking. Five-Minute Gazpacho is an inspired recipe born out of necessity, but that doesn’t make it any less delicious.
I love to practice at night. By the time I get home it’s too late to eat a big dinner but after doing yoga in a room that is 105 degrees, I’m kinda hungry.
Weird but true. I’m not going to change my routine, so adjustments had to be made. Because I’m up late writing, I figure I can have a light meal but it should be fruits or veggies. And since it’s late I need to be able to make it quickly, preferably in one pot. Preferably without a pot.
But salads can get old.
And then, a brainstorm (cue lightning and thunder) GAZPACHO! Now, technically you have to stew the tomatoes yourself and then chill them etc, etc. This is too much. I wanted quick refreshing and easy. The result?
Serve some at your next brunch and don’t tell anyone that it only took five minutes.
Unless of course they too read Oneika’s Yoga Life, then the jig is up.
Sorry and you’re welcome.
- 3-4 Roma tomatoes
- 1 small red onion
- 1 clove garlic
- Small handful cilantro
- pinch flaked sea salt (I like Maldon)
- generous helping black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 fresh squeezed lemon juice
- 1/4 cup white wine (white grape juice with no sugar added can be substituted for wine)
- 1/2 Cento San Marzano Certified Peeled Tomatoes