I’m so excited that tomato season has begun. Our CSA has been delivering some honkin’ size heirloom tomatoes. Even some pretty cool cherry tomatoes. And I’m content to just have them sit out on the counter because I love looking at their weird red/purple/yellow hues.
But, alas, they must be eaten. (Is there anything better than a tomato sandwich with lots of mayo?)
Mark would say yes, gazpacho is better!
He and I differ here because cold soup generally turns me off. But I loved this strawberry soup. And I’m an even bigger fan of foods that require nothing more than hitting the puree button. This is where this easy tomato gazpacho comes in. Not only is it delicious—the lycopene in tomatoes can help your skin delay aging and wrinkles. (You can also use tomatoes with salt as an easy acne scrub.)
- 2 pounds tomatoes (heirlooms if you can get them), roughly chopped
- 1 red bell peper, roughly chopped
- ½ small red onion, roughly chopped
- 1 clove garlic
- 1 cucumber, ½ roughly chopped, ½ finely chopped
- ¼ cup olive oil
- 2 teaspoons red wine vinegar or sherry vinegar
- Kosher salt and black pepper
- 2 tablespoons cilantro
- Bread, for dipping
- Dump tomato, pepper, onion, cucumber and garlic in the food processor, and puree away. Work in batches if your blender or processor is small.
- Transfer to large bowl and add in oil, vinegar, 1½ teaspoons salt, and ½ teaspoon black pepper.
- Refrigerate for at least ½ hour and up to 1 day.
- Top gazpacho with chopped cilantro and cucumber. Drizzle with a bit more oil if you want (I did not). Serve with bread.
How do you use up your tomatoes?