Summer Chill (Gazpacho with Basil)

Montreal weather patterns seem to live by the catch-phrase “go big or go home.” We receive frequent weather warnings, which advise us to keep our pets, small children and elderly indoors. The past few days have come with such warnings – today’s was aptly titled “High Heat and Humidity Alert.” 
A raunchy 42 degree heat has rendered daily activities much less pleasant – so turning on a stove, or any appliance (other than an air conditionner) is undeniably out of the question. 

Now what’s a girl to do when she’s invited someone special for dinner under such circumstances? Sweat it out and risk being unpresentable for the sake of good food? Of course not! The answer, my friends, is a no-cook meal. Alas, enter a summertime wonder: gazpacho. Serve alongside a greek style salad and some vegetable rice wraps, and you’ve got yourself a complete no-cook, vegan, gluten-free, low-prep, fuss-free meal.

And it’s refreshingly delicious, to boot!

Happy Summer, Everyone!
Simple Summer Gazpacho
an original recipe by allison sklar

what you’ll need
3 tomatoes, chopped
1 yellow pepper, chopped
1 celery stalk, chopped
1 english cucumber, chopped
1 cup vegetable broth
4 basil leaves
hot sauce or chili powder if desired
salt & pepper to taste

how to do it
working in small batches, combine all ingredients in food processor or blender. pulse until desired consistency is reached. Chill for one hour, or until ready to serve. Garnish with whole fresh basil leaves.


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