Sunday, September 02, 2007

The Perfect Ending for How to Use Garden Tomatoes Week: Make Some Gazpacho!

GazpachoIt's been a week of celebrating the love of tomatoes around here! We've had seven days of How to Use Garden Tomatoes, and I've added links each day to the first post, so you can find the whole week of ideas there. I might have been saving the best for last, because I couldn't let tomato week end without reminding you of the life changing experience I had last year when I made gazpacho with my friends. I'm reposting the recipe here for people who missed it, but I encourage you to visit that original post if you want to hear a wonderful story of food bloggers inspiring each other and synchronizing their cooking in a most delightful way.

I know summer is nearly over, and your chances to make this delicious chilled tomato soup are getting more limited by the day. Stretch out your summer and make this just once more before the fresh tomatoes are merely a memory. Then have gazpacho for breakfast on one of the remaining hot summer mornings, and see whether it will change your life too.


Gazpacho with Red and Yellow Tomatoes
(about 6 servings, recipe adapted by Kalyn with inspiration from Elise's Gazpacho recipe and Genie's Gazpacho recipe.)

Ingredients:
1/4 cup red wine vinegar
1 tsp. minced garlic
2 tsp. sea salt
3 ripe yellow tomatoes, diced
3 ripe red tomatoes, diced
(or use all red tomatoes or all yellow tomatoes)
1 cucumber, peeled and diced
1 small red onion, diced
1 red pepper, diced
2 stalks celery, diced
2-3 T fresh parsley, chopped finely
2-3 T fresh basil, chopped finely
1/4 cup extra virgin olive oil
2 T fresh lemon juice
4-6 shakes green tobasco, or your favorite hot sauce
1 tsp. Worcestershire sauce
2 cups tomato juice (or more if you prefer it more liquid)
fresh ground pepper and additional salt to taste

Instructions:
Get a large plastic or glass bowl big enough to hold all the ingredients. Put red wine vinegar into the bowl. In food processor with steel blade combine garlic with sea salt (or use mortar and pestle and then add salt mixture to food processor bowl.) Add tomatoes to food processor and pulse until desired texture. (I left mine rather chunky with pieces that varied from 1/4-1/2 inch.) Put tomatoes into plastic bowl with vinegar.

Put cucumber and red onion into food processor, pulse to desired texture, and put into bowl. Repeat with celery and red pepper, pulsing together. I made all the vegetables about the same size, but you may want to make some bigger and some smaller.

Stir parsley, basil, olive oil, lemon juice, tabasco, Worcestershire, and tomato juice into vegetables in bowl. (Add more tomato juice if it seems too thick. I found two cups was as much as I wanted.) Taste and season with fresh ground black pepper and more salt if needed.

Chill overnight for flavors to develop, although you will probably have to have a bowl or two before putting the rest in the refrigerator just to reassure yourself how good it is.

Printer Friendly Recipe

South Beach Suggestions:
South Beach Dieters, eat as much of this gazpacho as your tummy will hold! There couldn't be a more perfect South Beach Diet food than this!

Good Cooks Making Gazpacho, All Over the World:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Elise's Gazpacho from Simply Recipes
Alanna's Gazpacho from A Veggie Venture
Nic's Gazpacho from Baking Bites
Genie's Gazpacho from The Inadvertent Gardener
Gazpacho 101.4 from Lobstersquad
Green Gazpacho from Tigers and Strawberries
Cilantro Gazpacho from Food and Paper
White Gazpacho from Hedonia
Golden Gazpacho with Lemongrass from What Did You Eat
Gazpacho from Beyond Salmon
Chunky Gazpacho from Champaign Tastecounter customizable free hit

12 comments:

  1. I've been making gazpacho ever since the tomatoes started coming in, and I never get tired of it. Occasionally to fill out a meal, I'll serve it with a grilled cheese sandwich -- a twist on the old Campbell's tomato soup and grilled cheese we used to eat when we were kids.

    ReplyDelete
  2. Lydia, I'd love to come and eat at your house for a week or two!

    ReplyDelete
  3. Thanks for the recipe, I love tomato soup :)

    ReplyDelete
  4. When we lived in Andorra we used to buy it at the supermarket - in glass bottles, freshly made, all summer long. It was good...but not as good as homemade. One las time...

    ReplyDelete
  5. Thanks for the comment on my WHB submission, your gazpacho looks incredible!

    By the way, I tagged you for a meme over at my blog. Hope that’s ok!

    ReplyDelete
  6. Looks so, so, so great!

    Have a wonderful week at school. Hope the kids are great for you!

    ReplyDelete
  7. Looks so healthy! Perfect for a hangover cure, eh? (oh and a drizzle of cilantro oil too!)

    ReplyDelete
  8. That gazpacho looks beautiful! I was never a big fan but I don't know, suddenly my mouth is watering as I'm looking at that photo. Mmmmmmm.

    ReplyDelete
  9. This looks really good. The transparent bowl shows the soup off nicely.

    ReplyDelete
  10. I adore gazpacho, and at least here, in Ohio, we have at least another month of tomato season for making more and more and more of all the great fresh tomato dishes.

    Great roundup of gazpacho recipes, Kalyn!

    ReplyDelete
  11. This is in my fridge all summer after I get the first good tomatoes. I just wish it would grow this way. Your gazpacho is they way it should be. Love the yellow babies.

    ReplyDelete
  12. looks refreshing in itself.. yum.

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips