Farmers’ Market Gazpacho

gazpacho 2

I know that you must be as sick of this heat wave as I am.  My hair is a fizzy mess, our air condition is running non-stop, and every weekend is spent hiding indoors watching marathons on Netflix (if you haven’t heard of Wentworth, do yourself a favor and start watching…). It’s actually, physically, literally, seriously too hot to cook.  And when I feel like that, which isn’t very often, I make gazpacho.  It’s soup-salad.  It’s refreshing.  And it goes so well with wine and Spanish guitar music.

Fortunately, this is the time of year to make gazpacho.  You need to have amazing tomatoes, and this is when your local farmers’ market comes in handy.  The tomatoes and veggies in Collingswood Market are perfect for gazpacho this time of year.  Last weekend I had farmers practically begging me to take the tomatoes off their hands.  So grab some beautiful, fresh tomatoes and make some healthy, refreshing, Bloody Marys — I mean gazpacho ;-)…

Farmers’ Market Gazpacho
serves 6

2 1/2 lbs of very ripe tomatoes (about 8 large)
2 red bell peppers
1 large cucumber, peeled
1/4 cup sweet yellow onion
2 oz French bread without crusts (1/2 baguette)
2 gloves of garlic
1/2 cup good olive oil
5 tbs quality sherry vinegar
2 tsp salt

First peel the tomatoes.  Cut crosses into the top of each tomato, drop into boiling water for approximately 1 minute and then dip tomatoes in a bowl of ice water.  The skin should become easy to peel. Once all tomatoes are peeled, chop and core tomatoes and place in a bowl.  Be sure to save all juice from the tomatoes. Chop and seed peppers and cucumber and add to bowl with tomatoes.

Cut French bread into small pieces and add to veggie mixture.  Stir and let sit for 5-10 minutes.

In a food processor, combine veggies and bread, garlic cloves, olive oil, and vinegar.  Blend until a smooth consistency.  Taste and adjust seasoning if necessary.  I may decide to add a few more dashes of vinegar or a tsp of sugar depending on the sweetness or acidity of the tomatoes.

Chill soup in the refrigerator for at least 2 hours. Garnish with more tomatoes, olive oil, and green onion.


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