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Labor Day may mark the unofficial end of summer but we still have plenty long days, warm nights, and a bounty of the finest local produce to keep autumn away. If you’ve found yourself with an overflowing garden of veggies (cucumbers and zucchinis and tomatoes — oh my!), or no idea how to make the most of your latest farmers’ market haul, there’s really no better way to keep living the summer lifestyle than with a batch of garden-fresh gazpacho.

Gazpacho can be the answer to all your late summer cooking woes; an easy meal that comes together in twenty minutes without ever needing to turn on the stove, and pairs well with chilled out evenings outside after a steamy vinyasa class! Start with a base of heirloom tomatoes and some kitchen staples (looking at you olive oil and red wine vinegar!) and you’re on your way to you a new favorite meal. Best part? Gazpacho is one of those “kitchen sink” recipes, where once you have the base down, you’re to free mix, match, and maximize your ingredient list to make the most out of whatever you have on hand. Surplus of basil? Perfect! Leftover grilled corn? Throw it in! A few homegrown jalapeños looking for a place to go? Spice it up!

Looking for inspiration? Check out the the foolproof recipe for Garden Gazpacho from Sara Bee Holistic Health below!
Can’t get enough of the good farm-to-table stuff? Join M.Power and Becca Larson at Atwater’s Canton for the return of Farm to Mat on Thursday, September 19th. We’ll start the evening with an outdoor yoga class on the lawn set to live music and then move on to a farm fresh, locally sourced meal paired with Oliver Ales. This event is free for M.Power members and $30 for non-members. Save your spot on the lawn HERE! Use promo code FTM5 for a $5 discount!

Garden Gazpacho from Sara Bee Holistic Health


2-1/2-3 lbs. heirloom tomatoes, roughly chopped
2 bell peppers, chopped
1 cucumber, chopped
1 jalapeños, seeds removed and chopped
1/2 red onion, chopped
3 cloves garlic
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
handful of fresh basil
salt and pepper, to taste
optional toppings: basil, mini heirloom/cherry tomatoes, feta, balsamic vinegar, red pepper flakes



Combine tomatoes (after setting aside about a cup for later), bell peppers, cucumber, jalapeño, onion, garlic, olive oil, and basil in a blender. Blend until well combined but still rough. Add salt and pepper to taste. Add chopped tomato and any additional toppings.

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