Last night I decided to whip up a cooling gazpacho sauce to take off the nonstop heatwave that we’re feelin’ here in Manhattan…it surely has been a bit too hot to turn on my oven and strike up the stove, so I opted for a fresh gazpacho sauce which I drizzled atop my tilapia dinner.

This sauce was the best idea because I was instantly rejuvenated and felt like  new person after sweating in this sweltering heat all day…So, why not get creative when making a gazpacho sauce and toss in some blanched almonds, agave and balsamic vinegar to add the perfect hint of pure sweetness to my fresh cucumbers and tomatoes.


  • 2 cups cucumbers, coarsely chopped
  • 1 Heirloom tomato, chopped
  • 1 cup scallions, coarsely chopped
  • 3/4 cup fresh cilantro
  • 1/2 cup slivered blanched almonds
  • 3 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. agave nectar
  • Pinch of chili powder
  • Pinch of sea salt and white pepper
  • Chives for garnish


  • In a food processor, combine all ingredients; blend until well combined.
  • Serve atop fresh fish, tofu, salads or any summertime dish.  Garnish with chives.
  • Enjoy!

Do you enjoy making cooling meals during the summer days? If so, I’d love to hear your recipe for chilled go-to entrees.

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    1. Thanks Christine; let me know how you like it…it’s the perfect way to cool off in this summer heat! Have a great night.

    1. Thanks so much, Angela; so glad you enjoyed the addition of almonds in this recipe…this heat wave has been quite hot and has me yearnin’ for those cooling veggies. Thank you for your comment; have a great day!

    1. Karen, Thank you so much for your comment; I have a ton of cucumbers from my parents garden back home and I use them to make Cucumber Gazpacho Soup and Cucumber Dressing for salads and vegetables. For the soup, simply take 4 large cucumbers, 5 cherry tomatoes, 2 fresh basil leaves, pinch of sea salt and pepper, white balsamic vinegar; combine in a food processor and poof there is your cooling summer soup. For the dressing, simply combine the following into a blender: 2 cucumbers, 10 blanched almonds, 1/4 avocado, 1 apple, a pinch of chili powder, fresh rosemary, 2 Tbsp. lime juice and 1/2 peeled grapefruit. Enjoy! Hope these recipes cool you off! Have a great day. Best, Amie

  1. I love making greek goddess dressing to dip in crisp veggies and toasted pita chips! I combine greek yogurt with the juice of 1 lemon, salt and pepper and a medly of any fresh chopped herbs I have on hand! For some extra tang, I often add a little white wine vinegar.

    1. Ooo that sounds delish, Adelaide. Thanks so much for sharing; I love combining Greek yogurt with balsamic and lime juice and chili powder for a refreshing dip…Hope you are having a great summer; miss you and hope to see you soon.. xo Aims