Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
30 mins
Sear the bacon. Wash & dry the salad greens. Toss the gazpacho ingredients in a food processor and blend. Whip up the dressing. Slice the tomatoes.
What if the bread was taken out of the BLT and you were left simply to feature the lettuce? A creamy dressing reminiscent of the typical mayonnaise condiment brings these together. Use thick hickory smoked bacon or even more delicate prosciutto, crisped up. A poached egg would work well, although we keep it simple with a hard boiled egg. Making this an easily transportable lunch. Dress the lettuce and then package the tomatoes, eggs, and bacon separate if taking on the go.
A refreshing change of pace from salad, gazpacho is packed with vegetables and chilled in a broth of tomato juice. Chop up the veggies and herbs you have available this time of year. We recommend starting with a low-sodium tomato juice and then you can season it with a bit of salt and pepper just to your personal taste. Start with cold veggies and juice or pop it in the freezer for at least 15 minutes before serving. If you have time to make it ahead it’s flavors will develop and it can take its time chillin’ in the fridge.
