A chilling love eats recipe – summer gazpacho!

Well, well! The count down until the start of Kansas City Ballet’s season is consciously underway.  As a matter or fact, we have just 13 more days.  It’s going to be a challenging first week as we dive into rehearsals of George Balanchine’s, Allegro Brilliante and Jerome Robbin’s flirtatious and fun work, Fancy Free.

So with that said, I have been busy in the studio getting back in shape, and most importantly, putting those pointe shoes back on. It never seems to amaze me how quickly my toes forget about the shoes that I eventually forget I have on.

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Yet, with 13 days left of summer vacation I decided to make a summer gazpacho filled with lots of in-season vegetables including tomato, zucchini and cucumber.  I promise to you that this nutritiously jam packed recipe will satisfy your craving for a chilling, tasteful, and refreshing summer meal.

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  • 2  garlic cloves
  • ½ whole red onion
  • 2 green onions with chives included
  • 1 whole large cucumber, diced
  • 1 ½ – 2 lbs of tomatoes, diced
  • 1 whole zucchini, diced
  • 1 dash of salt to taste
  • 2 cups tomato juice
  • ¼ cup extra virgin olive oil
  • 2 Tbsp of red wine vinegar
  • 1 ½ Tbsp white sugar
  • 6 dashes tabasco
  • 1 dash of pepper
  • A handful of cilantro
  • 1 small jalapeño (optional)
  • Sour cream (optional)

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  • Combine all garlic and ¾ of all the scrumptious vegetables in a food processor
  •  Add 2 cups of tomato juice
  • Add olive oil, vinegar, sugar, tabasco, and salt
  • Food process just enough so the vegetables are finely cubed
  • Be sure to taste and add further pepper, salt or tabasco if needed
  • Garnish with remaining ¼ chopped vegetables, cilantro and a dollop of sour cream
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