This blog may be a little premature since our garden hasn’t even started producing, but I am so in the mood for Tomato Gazpacho. With the warmer weather starting to kick in, I crave chilled, crunchy, ultra fresh foods! If you are a client of Doorganic’s then you will receive some round tomatoes in your order this week, which I would highly advise making this. To accompany this tasty delight, I like to grill a nice baguette from Wealthy Street Bakery. When I grill my bread, I slice it into 1/2″ thick slices then brush it with fresh herb olive oil just for a little extra flair. (olive oil and chopped fresh herbs…yeah that easy) Doorganic’s peeps, you have fresh herbs this week too…great way to eat that up!
Is anyone wondering who Doorganic’s is? To learn more about this amazing local company, visit www.doorganicsgr.com.
Gazpacho is a tomato-based, raw vegetable soup traditionally served cold, originating in the southern region of Andalucía. Gazpacho is widely consumed in the Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
Making gazpacho is very easy and crEATtive. You can basically use any veggie you have on hand or want to pick up at your farmer’s market. It’s healthy, tasty and simple to make. Having a bestie over for lunch? This soup is great with a chilled white wine…best eaten on a sunny patio with great conversation!
- 6 tomatoes, seeded & chopped (juices & seeds reserved)
- 1 medium vidalia onion
- ¾ English or hothouse cucumber
- 1 ½ red bell peppers, cored, seeded
- 1 ½ yellow bell peppers
- ¼ cup fresh cilantro, roughly chopped
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- ½ tablespoon Tabasco
- Kosher salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 8 tbsp aged balsamic vinegar
* In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers making sure your chopping skills are in check. Try to get all your veggies cut into ¼ inch cubes.
* Add cilantro, red wine vinegar, lemon juice, and Tabasco.
* Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces.
* Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.
I hope everyone enjoys this recipe and it gets you geared up for the beautiful months ahead!