The slow food movement is all about taking a little time to think about what our food can do for us, where it comes from and its impact on the environment. It is better for us and naturally brings more balance and variety into our lives—and kitchens.
An important aspect of slow food is that it uses seasonal ingredients. Foods are always better when they’re in season. Here are just a few reasons why.
- Flavour: think of a juicy red tomato in summer as opposed to winter.
- Environment: foods that are in season reach us using fewer pesticides and food miles.
- Cost: the supply is higher, seasonal foods are less expensive.
- What follows is a delicious recipe containing lots of ingredients that peak in the summertime.
Serves 4 people
Preparation time: 30 minutes
- 600 g watermelon, seeded and cubed
- 3 tomatoes, diced
- 1 cucumber, diced
- 1 red pepper, seeded and cubed
- 50 g spring onions, sliced into rings
- 1 garlic clove
- 15 g fresh basil
- 3 tbs olive oil
- 1.5 tsp salt
- ½ jalapeno pepper
- 1 avocado
- sprouts to garnish
Place half the cucumber, tomatoes and spring onions in a blender, along with the garlic, watermelon, red pepper, basil, vinegar, olive oil, salt and jalapeno pepper. Pulse until just blended. Pour the gazpacho into four glasses, stir in half of the remaining cucumber, tomatoes and spring onions, and garnish with the other half. Place in the refrigerator for at least four hours or overnight.
To serve, peel the avocado and cut into small cubes. Garnish the gazpacho with avocado, sprouts and a few drops of olive oil.
Tried it and loved it? We’ve got another yummy recipe between the pages of our collector’s item summer magazine, available in all of our stores and free with any purchase.