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Mindful : August 2015
August 2015 mindful 33 Summer Gazpacho Serves 4 For the soup: 2 1⁄4 pounds ripe tomatoes 1 English cucumber, peeled and seeded 1 red pepper, stem, white part, and seeds removed 1⁄4 red onion, peeled and roughly chopped 2 garlic cloves, peeled A dash of chili flakes, to taste (optional) Sea salt and pepper 2 tablespoons sherry vinegar 1⁄3 cup (75 ml) olive oil In a blender, combine the tomatoes, cucumber, red pepper, onion, garlic cloves, and chili flakes. Purée until the texture is smooth. Transfer the soup to a large bowl and season with salt and pepper. Stir in the sherry vinegar and olive oil. Cover and place in the fridge for at least 3 hours, or overnight. For the garnish: 1⁄4 English cucumber, peeled, seeded, and coarsely chopped 1 pint cherry tomatoes, quartered 2 hard-boiled eggs, crumbled 1 shallot, finely chopped 1⁄2 avocado, finely diced 4 ice cubes, crushed Olive oil, to taste 1 tablespoon chopped fresh chives, to serve In a bowl, combine the cucumber, cherry tomatoes, hard-boiled eggs, shallot, and avocado. Toss gently. Ladle the soup into 4 bowls. Into each, stir 1 crushed ice cube. Top with some garnish, drizzle with olive oil, and finish with chives. food harvardpilgrim.org/mindfulness Find out how you can partner with the present moment at When we mindfully open our minds and hearts, we make room for everyone. (Humans welcome.) May all beings be peaceful and at ease... including those odd-looking elephants with the tiny noses, who walk around on two legs and wear pants...