Tomato season has finally arrived in New England!
I read many a food blog and tomato recipes are overloading the blogosphere. You may have already had your fill of ways to use tomatoes but may I recommend one more. Gazpacho. It is a summer time must have for my husband and I ( our boys…not so much) . My husband is not big on cooking but he is totally in charge in the kitchen when it comes to preparing salsa and gazpacho. He’s a carpenter and an artist so he has a natural talent for chopping artistically. So even if you are not all that fond of cooking – if you can make a salsa… you can make a gazpacho. A few super simple steps and you’ve got a perfect light lunch on a hot day.
Start with your veggies and tomatoes.
Chop ingredients. Place in large bowl.
Blend using an emulsion blender (or you can blend it in a blender)
We puree about half, so it is on the chunky side. Then we garnished ours with avocado and cilantro. Cucumbers, bell peppers or hard-boiled eggs chopped all work well too. That’s all there is to it. So simple even a carpenter can do it:)
- 3 lbs ripe, flavorful tomatoes
- 2 or 3 tablespoons red wine vinegar, or to taste (or sherry vinegar if you prefer it)
- 4 slices French or Italian day old bread, each 1 inch
thick, crusts removed, bread cut into cubes
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 yellow or red bell pepper, seeded and diced
- 1/2 small hot chile pepper, seeded (omit if you don’t want it spicy)
- 2 cucumbers, peeled, halved, seeded and diced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste