Homemade Cornbread
Source: Love and Lemons
Gazpacho is a Traditional Spanish soup that is made with the freshest ingredients and served cold. The classic version calls for red tomatoes and red bell peppers that give it it’s rich dark color. This twist calls for yellow tomatoes! Find them fresh and local for a sweeter taste. Thank you Carol from our Evexia Community for sharing this delicious recipe.
You will need a blender or food processor for this recipe
Place cucumber in blender or food processor, add the vinegar and pulse until finely chopped but not pureed.
Transfer to a large bowl. Now add the onion, minced garlic, two-thirds of the tomatoes and half the yellow peppers to the blender and puree until smooth.
Add this mixture to the cucumber
Finely chop the remaining tomatoes and yellow bell peppers by hand and stir them into the gazpacho. Whish in the olive oil and season with a sprinkle of salt and freshly ground pepper.
Refrigerate gazpacho until cold, which takes about 3 hours.
Strain before refrigerating. If making ahead, keep in mind the gazpacho can be stored in the refrigerator for up to 2 days
6 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: Love and Lemons
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Eggplants, also known as aubergines, offer several health benefits because of their nutrient content and unique phytonutrient profile. Eggplants contain antioxidants such as Vitamin C and E, are rich in dietary fiber that promotes the growth of beneficial gut bacteria and is a low calorie, low carbohydrate food. Plus, they are easy to grill, roast, sauté or bake making them a versatile vegetable. Couscous is widely consumed in several Mediterranean countries. It is a complex carbohydrate, meaning it’s digested slowly when compared to white bread or sugar. It is a great source of fiber and a valuable source of plant-based protein which is important for weight loss, muscle repair, and overall health. We hope you enjoy this recipe. PS: it’s a great leftover dish too.
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