Cucumber Almond Gazpacho Sauce

Last night I decided to whip up a cooling gazpacho sauce to take off the nonstop heatwave that we’re feelin’ here in Manhattan…it surely has been a bit too hot to turn on my oven and strike up the stove, so I opted for a fresh gazpacho sauce which I drizzled atop my tilapia dinner.

This sauce was the best idea because I was instantly rejuvenated and felt like  new person after sweating in this sweltering heat all day…So, why not get creative when making a gazpacho sauce and toss in some blanched almonds, agave and balsamic vinegar to add the perfect hint of pure sweetness to my fresh cucumbers and tomatoes.

Ingredients

  • 2 cups cucumbers, coarsely chopped
  • 1 Heirloom tomato, chopped
  • 1 cup scallions, coarsely chopped
  • 3/4 cup fresh cilantro
  • 1/2 cup slivered blanched almonds
  • 3 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. agave nectar
  • Pinch of chili powder
  • Pinch of sea salt and white pepper
  • Chives for garnish

Directions

  • In a food processor, combine all ingredients; blend until well combined.
  • Serve atop fresh fish, tofu, salads or any summertime dish.  Garnish with chives.
  • Enjoy!

Do you enjoy making cooling meals during the summer days? If so, I’d love to hear your recipe for chilled go-to entrees.

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Stuffed Sweet Potatoes

Last night I decided to cook up a few sweet potatoes that I purchased at the market this past weekend.  They were absolutely delicious and I will be making these again soon!  Although the weather is starting to get warmer, these sweet potatoes are just as tasty when eaten at room temperature or chilled in the fridge. 

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Ingredients

  • Sweet Potatoes
  • Dollop of Tofutti Dairy Free Sour Cream, topping
  • Dollop of Amy’s Organic Black Bean and Corn Salsa
  • 1/4 cup Bran Cracker Crumbs (Mashed high fiber cracker crumbs or Whole wheat bread crumbs)
  • Chives, diced
  • Nu-Salt and Pepper
  • 1 can Amy’s Organic Traditional Re-fried Beans
  • 2 Scallions, diced
  • SoyaKaas Gluten free/Dairy free Cheese, shredded
  • 1/2 Fresh Avocado, diced
  • 3 Tbsp. Lime Juice
  • Handfull of Pumpkin Seeds

Directions

  • Preheat oven to 325 degrees
  • Cook sweet potatoes in the oven or microwave until soft enough to hollow out the insides. Remove the inside “Orange” part of the potato and keep the skin and a portion of the inside to preserve the shape
  • In a bowl, combine 1 can re-fried beans, salsa, avocado, bran crumbs, lime juice, scallions, Nu-Salt and pepper; mix well.  Scoop this mixture into each potato skin. Top with SoyaKaas cheddar cheese shavings.
  • Place each stuffed potato on aluminum foil on a cooking sheet. Place into the oven for 20 minutes or until center is warm.
  • Top with a dollop of Tofutti sour cream and chives
  • For the final touch–sprinkle with pumpkin seeds and enjoy!