Happy Sunday, friends! I’ve been getting so much great feedback from you guys lately, and I just wanted to say THANK YOU! I so appreciate your interest, love + support for what I am doing over here, and I can’t wait to keep sharing + growing in the name of health with you!
So, with that being said, I have decided to step up my blogging game, and bring you 2 posts a week! Hip hip, hooray!
There is just so much I want to share with you, and rather than wait 3 months to get through scheduled content, I want to make it happen sooner, so we can keep the health conversation moving! So, starting today, be looking for regular N&N posts Sunday’s + Wednesday’s, along with your N&N monthly newsletter that hits inboxes the first Friday of every month! And if you have a special topic request, please shoot me an email or comment on any blog post to let me know!
Now to the goods.
This summer heat has been killer out here in West Texas, but it is finally starting to back off those high 3 digit temps, as we move towards the fall season. I don’t know about you, but hot food doesn’t sound as appetizing to me when it’s toasty out, so I have to get creative when salads get boring…although, lately I have been LOVING some hardcore salad bowls with all the fixin’s.
So, before the tomato season ends, I wanted to share a simply delicious + cooling recipe to beat the end of summer heat!
Growing up, I was never a tomato person unless it was marinara or pizza sauce, until a couple of years ago. Although now, I wouldn’t say we’re besties either. I would say we are just on better terms, Mr Tomato + I. #imworkingonit
But regardless of my on-again-off-again relationship with Mr Tomato, this Spanish lunch staple is light, satisfying + perfect for cooling off in the summertime when you are just plain tired of chomping on salads.
FUN FACT: I lived with a family in Spain for 5 weeks while studying Spanish abroad one summer in college! #themoreyouknow I can understand Spanish way better than I can speak it. Fair warning… it is true that you will lose it if you don’t use it.
- 2 medium ripe tomatoes
- 1 small cucumber
- ½ bell pepper
- 1 small clove garlic
- ½ small red onion
- 1-2 jalapeños
- ⅓ cup red wine vinegar
- ¼ cup extra virgin olive oil
- salt + pepper to taste
- Throw chilled ingredients in a blender or food processor, and then pour into your bowl! Top with extra chopped veggies, green onion + even plantain chips (in place of the traditional crouton) and enjoy!
Psst! All the fixin’s for this soup came from the CSA farm, Porter’s Community Farm, where I’ve been working one day a week over the last few months!
Interested in joining a CSA in your local area?
Check out localharvest.org for all of the farmers, farmer’s markets + CSA’s available in your neck of the woods.
You just might be surprised what’s in your own backyard!