Grapefruit Gazpacho by Chef John Luzader

Harvesting Hope... Empowering Dreams

“Then Iskashitaa came, and I thought, Finally, the one I have imagined will come, has come. Then I met volunteers Susan and Balamani (many other volunteers that help my family not just me), and things kept getting better. It made me want to volunteer. When I won a scholarship I had the opportunity to give a part of the money to a nonprofit- I gave it to Iskashitaa”

— Hari Nepal, Bhutan

Ingredients

• 2 gleaned grapefruit, sectioned and cut into small bite size
• 2 local oranges, sectioned and cut into small bite size
• 1/2 cup green bell pepper, chopped
• 1/2 cup cucumber, peeled and chopped
• 1 tbsp purple onion, chipped
• 1 tbsp lime juice using Iskashitaa's Calamondin Limes
• 1 tsp tabasco sauce (optional) or 1/4 Red Chili Flake instead of Tabasco
• 1 cloves garlic, minced fine
• 1 cup tomato juice (fresh if possible)
• 1./4 cup vegetable broth
• 1 tbsp fresh cilantro, chopped
• 1 tbsp purple onion, chopped
• salt and pepper to taste
• 1 & 1/2 cup tomato, chopped
• 1/4 cup tomatillo, chopped

Instructions

• use Iskashitaa Fresh Locally harvested ingredients whenever and wherever possible.
• Combine all ingredients and refigerate overnight in a non-corrosive container.
• Garnish at service with Fresh diced Avocado, Diced Red Onion, and a fresh sprig of Cilantro with whole Calamondins on the Table. Serves 8.

Learn more at www.Iskashitaa.org or call us at 520.440.0100