There's nothing like a cool treat on a hot summer day. It may be September, but the days can still be scorching and leaving you thirsty for something refreshing to keep you at ease and your sweat at bay. This recipe for a late summer tomato gazpacho soup is just what the doctor ordered. It's packd with raw vegetables and spices that will keep your tastebuds interested. Enjoy!
Summer is the season when tomatoes are in full bloom and boast their best flavors. Heirloom tomatoes in particular start to pop up in grocery stores and may perplex your original perception of the tomato as a one-shape, one-size-fits-all fruit. For this reason, a tomato gazpacho recipe is a summer-time classic.
To choose the best tomatoes for this summer tomato gazpacho recipe, pick those that bear no skin damage, mushy spots, or faded color. They should be robust, heavier than their size would argue, and have a sweet, pleasing scent. Heirloom tomatoes will be all sorts of colors, from green to pink to purple.
Summer Tomato Gazpacho
From the Organic Authority Files
Serves about 4
- 6-8 medium heirloom tomatoes
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 cucumber, seeded and chopped
- 1 jalapeno, seeded and chopped
- 1 garlic clove, chopped
- 1 teaspoon finely chopped cilantro
- 1 tablespoon finely chopped parsley
- 3 tablespoons sherry vinegar
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
Place all ingredients in a blender and pulse until it reaches the consistency you desire. Add water if necessary. Adjust seasonings according to your tastes.
Image Credit: Cyclonebill