I’m moving!! Well, not permanently, but I’m still excited because I will be spending my fall/winter months here:

This is San Clemente. It’s in Orange County, but it’s probably the least “OC” city in the county. If you don’t know what that means, watch a couple episodes of The OC, Real Housewives of Orange County, or (an old favorite) Laguna Beach. They will give you a very stereotypical picture of the OC lifestyle. San Clemente is a bit more relaxed, a bit more hippie, a bit more dirty. So obviously I will fit in just fine.

During my time in SC I plan to do a lot of blogging and experimenting with my food. Stuff along the lines of spice blends, nut butters, maybe some juicing. Recreationally I plan on doing a lot of reading, yoga, some hula dancing, and maybe even catch a wave or two (I’ve had multiple attempts over the years… not pretty). I also plan on spending GOBS of time with my husband. We are newlyweds, but our schedules in LA make it hard to spend a lot of  fun time together.

So just know that there will be more content on this blog in the coming month. Yay!

On to the recipe…

I’ve pretty much made this every week for the past month or so. It’s aH-MAY-zinGGGG.

First of all, it’s been WICKED HOT here in the LA basin. The kind of hot where you keep sweating after you take a cold shower. The kind of hot where you lay on the floor because doing anything else = HOT. The kind of hot where the only time it feels good to go outside is after a hot yoga sesh. You get it? HOT.

Second of all, it’s really simple and does not require the oven or stove top (again, HOT).

Third of all, it’s really super delicious and refreshing.

Now don’t be scared by this long list of ingredients. It’s not that much, and I think my grocery bill was around 10 bucks (and you have all these nice fresh herbs leftover afterwards)!

Pesto Gazpacho

serves 4-6

1/2 c. sundried tomatoes
1 c. fresh orange juice (approx. 1-2 oranges)
2 Tbsp. apple cider vinegar
1 tsp. sea salt
1-2 cloves of garlic
1/2 c. chopped sweet onion
1/4 c. pine nuts
1/4 c. walnuts
4 roma tomatoes or 2 large heirloom tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded, and chopped
1/2 c. chopped tender celery (from the center of the bunch)
1 c. fresh basil
1/4 c. fresh parsley
1 tsp. oregano (fresh is good too.)
2 Tbsp. olive oil
more salt and pepper to taste

1. In a food processor or high powered blender, let the sun dried tomatoes soak in the orange juice, vinegar, and salt (If the sun dried tomatoes are already marinated, just drain them and add other ingredients). Blend until smooth.
2. Add garlic, onion, pine nuts, and walnuts. Pulse until fairly smooth.
3. Add in tomatoes, cucumber, celery, basil, parsley. and pregano. Pulse until mixed.
4. Add olive oil, salt and pepper to taste.
5. Serve chilled.