God bless the person from the Angelic Organics mailing list who reminded me of one of the best, healthiest, and easiest uses for delicious fresh flavorful tomatoes ever: Gazpacho!
For those unfamiliar with it, this is a chilled Spanish tomato soup. Unbelievably simple to make, really yummy.
Lots of the recipes you’ll find online use tomato juice as an ingredient; to me that seems fairly silly, since I have all these fresh tomatoes. So I found some recipes that only use the tomatoes and other veggies as base. I also found that many of these recipes involve stale bread that gets soaked into the soup, maybe to give it body, and I didn’t really feel any need for that either. So here’s what I did; it was delicious:
Fresh Tomato Gazpacho
In a blender, put the following, in as imprecise quantities and proportions as you like. How much you chop the ingredients up depends on how strong your blender is. We have an old Vita-mix with a killer motor, so I didn’t have to chop things up very much. You can use a food processor if you prefer:
- 3-4 medium tomatoes. (Or more. Or less), coursely chopped.
- 1 small cucumber, cut up
- 1/2 large or 1 small bell pepper, coarsely chopped
- 1/2 chopped red onion
- 2 or so garlic cloves
- splash lemon juice
- splash dry sherry
- drizzle olive oil (opt.)
- 1/2 tsp salt
- black pepper to taste
- a few shakes hot pepper sauce (opt.)
Blend till as smooth as you like it. Chill and serve, or if you want to eat it right away, throw a few ice cubes into the blender at the end.
That’s pretty much it. If you leave out the olive oil, you’re basically eating nothing but raw chopped veggie goodness. Hard to argue with, right? Love it…