Recipes from the July/August 2013 Issue of EatingWell (Slide 4)
Though gazpacho originated as a soup made with bread, today tomato gazpacho recipes are often made with diced vegetables, tomato juice and seasonings, and no bread at all. It’s a different approach, but one that’s just as delicious, especially with a little seaside flair from Old Bay seasoning and lobster or shrimp floated on top. If you don’t have time to cook lobster, buy precooked lobster or ask at the fish counter to have it cooked while you wait.
Recipe: Seaside Tomato Gazpacho
This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is…View slide
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