As the summer growing season comes to a close, it’s time to enjoy those sweet, juicy heirloom tomatoes one last time. This gazpacho recipe is a delicious, refreshing way to eat a wholly brain-healthy appetizer or meal. And did you know that tomatoes and cucumbers both have proven brain benefits?
You’ve also probably heard that olive oil is good for your brain and body, which is true. But did you know there are many pitfalls to avoid when choosing, storing, and cooking with olive oil? Check out this in-depth article, 5 Rules for Olive Oil and Brain Health, to learn more. And you can find more information on olive oil’s brain benefits, and other brain-healthy recipes, on our website.
Heirloom Tomato Gazpacho
- 1 cup extra virgin olive oil
- 2 Tblsp sherry vinegar (or more to taste)
- ½ tsp red Tabasco sauce
- ½ a medium cucumber, peeled, seeded, and cut into large chunks
- ½ a small red onion, peeled and cut into large chunks
- 2 Tblsp fresh flat-leaf parsley leaves
- 2 Tblsp fresh basil leaves
- 1 clove garlic
- 1 tsp salt (or more to taste)
- 3 medium-large heirloom tomatoes, cut into large chunks
- Put the oil, vinegar, and Tabasco in a blender. Mix for a few seconds. Add everything except tomatoes and blend until smooth.
- Add tomato chunks, a few at a time. Blend until the mixture is smooth. If you want it even smoother, you can pass the mixture through a fine mesh strainer.
- Chill at least 2 hours before serving. Whisk gazpacho and taste. Add more salt and/or sherry vinegar as desired. Garnish with a drizzle of olive oil before serving.