Heirloom Gazpacho with Edible Flowers
Since it is the start of the new year and most people are focused on eating healthy. We bring you this lovely gazpacho dish with edible flowers you can grow in your own Woolly Pocket garden.
1 small to medium peeled Cucumber
1.5 cups heirloom Tomatoes
1/4 cup Vidalia Onion
2 cloves Garlic
1/4 cup packed Basil
1 small Hot pepper, seeded (or per your taste)
1 tsp Cumin
1 tsp Sea salt
1.5 cups Coconut water kefir (or can use water, coconut water, etc.)
2 Tablespoons Apple cider vinegar
Nasturtium and borage to decorate
In my Vitamix, I simply add everything in and don’t worry about chopping things too small. Adjust the size of the ingredients according to your blender’s capacity for blending. Blend all ingredients well until smooth, but not too long as to overheat. If you’d like this a little more chunky, pulse to blend. Check the seasoning, and decorate with more heirloom tomato slices, borage flowers and nasturtiums.
Photo and recipe by Andreea Fegan