Gazpacho

The Hot Flash Diet recipe for September is perfect for using up end-of-season produce like tomatoes and cucumbers whose thermal properties are both “cold” according to Traditional Chinese Medicine. Makes 2 to 3 servings.

1-1/2 pounds peeled, seeded red, ripe tomatoes

¼ cup extra virgin olive oil

2 TBSP of lime juice or lemon juice (or a mixture)

1 to 2 TBSP red onion, Vidalia onion, or shallots coarsely chopped

½ small clove garlic, peeled and minced

1 TBSP fresh parsley

1 tsp. fresh marjoram or oregano or ½ tsp dried (opt.)

1 tsp sea salt

1 celery stalk with leaves, washed and chopped (inner stalks are less fibrous.)

1 cucumber, peeled, quartered lengthwise, and seeds removed, then chopped

Other options:

Tomato paste to thicken, if needed

Melon (opt.)

2 to 3 tsp tahini to thicken (opt.)

½ to 1 red bell pepper, seeded and chopped (opt.)

Pinch of ground pink peppercorns (opt.)

To easily peel fresh tomatoes, place them in a pot of boiling water.  Pierce the skin of each tomato once or twice with the tip of a knife.  After 30 seconds, remove them from the boiling water and set on a plate.   As they cool, the skins will retract and come off easily.  After skinning, quarter the tomato and remove the stem core, any green bits, and seeds.  Tossing the seedy sections into a strainer over a cup will allow you to catch extra juice.

Place the tomatoes, olive oil, citrus juice, onions, garlic, herbs and salt in a blender and purée, or use a higher speed for a smoother base.  Add the remaining vegetables and pulse the blender until you find a consistency you like.  Serve with a dollop of crème fraîche or plain Greek yogurt.