This recipe is simple, elegant, and refined. Heirloom tomato gazpacho highlights the fruit’s natural sweetness, while balsamic vinegar and jalapeño peppers give the dish a punch of acidity. To contrast the gazpacho’s smooth texture, we like to add chopped avocado, cucumber, chives and basil.
Tomatoes are jam packed with high concentrations of Lycopene (a carotenoid) which gives red and pink superfoods brilliant color and pigmentation. Lycopene is a powerful antioxidant that eliminates free radicals, which can harm DNA and cell structures.
Tomatoes are also an excellent source of lutein, zeaxanthin and vitamin C. They also contain notable amounts of vitamins K and B, as well as copper, manganese and potassium.
Did you know gently cooking tomatoes adds to their bioavailability? We gently blanch whole tomatoes and place an “X” on the tomato before adding the fruit to boiling water. The “X” allows for easy peeling, and the blanching process improves lycopene absorption. The addition of healthy fat from olive oil allows for even greater nutrient absorption from fat soluble vitamins and carotenoids.