August 1, 2018, Black River Falls, Wis. For immediate release
Bell peppers are teaming in gardens during August and they are the star of Jackson In Action’s Harvest of the month recipe: Gazpacho—a chilled traditional Spanish soup. Fresh tomatoes, bell peppers, onions, celery, cucumbers, garlic, olive oil, vinegar and spices make the base. Vary the garden goodies as available. Harvest of the Month is a Jackson County initiative that highlights a different produce item each month. August features bell pepper cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipes is also available at www.brmh.net/recipes. Following are the event details:
· WEAU-TV-13 Thurs. August 16, 4 p.m. Newscast. “Peppers” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN, CD.
· BRMH Hospital - Harvest of the Month Peppers Event –Wed. August 29, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
“Bell peppers are a colorful seasonal favorite that fit many recipe options,” explained Ruth Lahmayer Chipps, Registered Dietitian Nutritionist at Black River Memorial Hospital. “As bell peppers are vine-ripened, they take on a rich red color and ultra-sweet flavor. Our “Gazpacho” recipe this month is cool and refreshing. It’s filled with flavor and garden vegies. Grab your blender and chill-out with this tasty and fun recipe.”
Bell Pepper Nutrition: Bell peppers are one of the most nutrient-dense foods available. Though a 3 1/2-oz serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of nutrients, including vitamin C, beta-carotene, vitamin K, thiamine, folic acid, vitamin B6, as well as fiber.
Featured Harvest of Month August Recipe: Gazpacho (chilled pepper & Tomato Soup)
PREP TIME: 20 MINUTES TOTAL TIME: 25
- Makes 6 Servings (2/3 c. each)
- 2 c. canned tomatoes or stewed
- 1 c. bloody Mary Mix
- 1/2 cucumber, chopped
- 1/4 c. olive oil
- ½ c. chopped green or red bell pepper
- 1 ½ Tbsp. wine vinegar (or other variety)
- 1 1/2 cloves garlic (1 ½ t.)
- 1/2 tsp. salt (optional)
- 1 Tbsp. green olives (optional)
- ½ t. fresh or 1/8 t. dried oregano leaves
- ½ t. Worcestershire Sauce
- 2 Tbsp. Ground flaxseed
- ½ t. turmeric
Hot pepper sauce – as desired
Black ground pepper to taste
Sour cream for top
Minced cilantro (optional)
Garnish: Cherry tomatoes/ sliced, yellow/green bell pepper pieces
Place all ingredients in food processor or blender and blend until vegetables are in very small pieces. Serve in bell pepper bowls (cut off top ¼ of pepper to form a bowl), topped with sour cream, if desired. Optional minced cilantro.
Makes approx.6 Servings (6 oz. ea.) Approx. 90 Calories per serving, 5g fat, 9g Carb, 2g Fiber,1 g Protein
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. www.JacksonInAction.org
To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes
Photo: Katie Schmidt
Video is also available at www.brmh.net/recipes