Maria’s Gazpacho

I tried to follow my mother’s recipe but she and I agreed it would be improved by using Ruf Acres Market’s new raw coconut vinegar.

Ingredients (for 6-8 people)
5 ripe tomatoes
1 green bell pepper
2 cucumbers
2 cloves of garlic
2 slices bread, gluten-free bread if required (adding bread is optional)
2tsp sea salt
1/4 cup olive oil
1TBS raw coconut vinegar

You can peel the tomatoes and the cucumbers (not required) and cut them into small pieces. Cut the peppers into small pieces too. Then, peel the garlic and place all the ingredients in a blender, add 2 cups of water, and blend. You can add water if you want a thinner gazpacho as you like.

Once bended, use a strainer to remove the larger pieces of vegetables and chill for 45-60 minutes before you serve.

When ready, serve the gazpacho in a glass.

Enjoy, feel & eat!



Roasted Cherry Tomatoes with Rosemary & Chilli


  • 1 kg Cherry tomatoes
  • 2 cloves Garlic
  • 2 branches Rosemary
  • 1/2 Lemon
  • 1 fresh Red chilli
  • Olive oil
  • Salt
  • Black pepper
  • 1/2 glass White wine

The other day I was in a hurry to make something simple and easy for dinner, so I did not think long about what to cook, I just opened the fridge and saw cherry tomatoes, rosemary, garlic, a red chilli and half lemon.

Here is an easy recipe to make in 15 minutes. Pre heat the oven at 180 degrees, and then add all the ingredients mentioned above to a tray, add ½ TSP of virgin olive oil and 1TSP of Salt plus ½ TSP of Black pepper (you can add a little red or white wine). Cook in the oven around 12-15 minutes until the tomatoes’ skin starts to open a little bit.

You can serve this with rye or sourdough toast.

Enjoy, feel & eat!