IMG_1186One summer, years ago, a family friend from Spain came to stay with us. At the time, my baby girl was only a few months old and her big sister was just two. The idea was that the teenage girl from Spain would act  as a mother’s helper.

That didn’t quite work out, but one of the gifts she gave us was her recipe for gazpacho soup.

I remember watching her make gazpacho with ease and pride. At that point in my life, I needed to follow a recipe whenever I cooked. Yet, she was able to just wing it- tapping her memory of watching her mother make it – throwing tomatoes, cucumbers, lemon juice and olive oil together with effortless beauty.

Last week, my CSA included some colorful cucumbers and tomatoes – two things I don’t normally eat because they are inflammatory for my body. Nevertheless, I decided to make good use of them.

It was a hot summer’s day perfect for a bowl of refreshing chilled gazpacho soup – which, by the way, my husband loves. Only instead of making soup, I decided to make him a salad and called it gazpacho salad.

No recipe, I just improvised with what I had available in my fridge – my preferred way of cooking at this point in my life. This is a huge shift for me and one I am proud of because it reflects a culmination of years of journeying towards self love, letting go, opening up and surrendering to the freedom of creativity and just being me 🙂

Gazpacho Salad

2 large organic cucumbers
1 pint organic grape or sunburst tomatoes
1 red onion
1/4 cup fresh chopped mint or basil or both
2 cloves garlic, peeled and minced
4 tablespoons extra virgin olive oil or Body Bio oil
2 tablespoons fresh lemon juice
Sea salt
Fresh pepper

Peel and slice cucumbers in half lengthwise. Scoop out the seeds and then chop each half into semi-circle or half moon pieces. Place in a large bowl. Slice grape tomatoes in half lengthwise and add to the bowl. Peel and dice onion. Stir onion into the cucumbers and tomatoes. Whisk lemon juice, oil, herbs, salt and pepper together in a small bowl. Pour dressing over veggies and gently toss until coated. Refrigerate for a few hours before serving.

2-4 servings