Springtime Gazpacho - Dreamstime
How do I know?
Well, first is hay fever (why am I allergic to so many pretty things?)
But the second is that tomatoes are making a come back in my local farmers market.
Oh, I know they're still hot house tomatoes. But it means that vine ripened ones are just around the corner.
They are so nutritious - and delicious in so many different ways.
My favorite way to enjoy them is in a bowl of scratch made gazpacho.
The recipe I like to use is a little more complicated because it uses fresh tomatoes instead of tomato juice, but I think that makes it so much better - and better for you - so I wanted to share it with you.
Hope that it's in time for the reappearance of your tomatoes!
1 small cucumber - peeled and seeded
1 medium green pepper - cored and seeded
1 small red onion
2 medium cloves of garlic
1 small hot chili - stemmed and seeded
1 slice whole wheat bread, crust removed, cubed into 1" pieces
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
Roughly chop 4 tomatoes, 1/2 cucumber, 1/2 green pepper, 1/2 red onion, garlic, hot chili. Toss with 1 1/2 teaspoons salt - set aside for 1 hour.
Finely chop remaining tomatoes, green pepper, red onion and cucumber. Toss with 1/2 teaspoon salt - place in sieve set over bowl for 1 hour.
Transfer diced vegetables to a bowl and set aside. Toss bread cubes in liquid remaining in bowl and add to roughly chopped vegetables. Processing 1/2 at a time, blend vegetable mixture in a food processor - adding 1/8 cup of olive oil - until smooth. Strain through a sieve using a spoon to press all liquid out. Repeat with remaining vegetables. Add sherry vinegar and reserved diced vegetables. Cover and refrigerate at least 2 hours.
Photo credits: , Karen Foley.
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