This has been a bountiful summer in the garden. The tomato plants have been abundant and generous. We are grateful and so are the deer. I recently picked a large yellow heirloom tomato and turned it around to find a nice big bite out of it, still hanging on the vine. One of our favorite ways to enjoy tomatoes lately is throwing them in the blender with some other fresh vegetables such as cucumbers, onions, peppers and herbs. This is a simple summer soup that is super healthy too! For a boost of smoky, richer flavor, roast the tomatoes (225 degrees for about an hour with 2 tablespoons of olive oil) before placing them in the blender.
Recipe for Gazpacho
4 cups ripe tomatoes, quartered
2 medium cucumbers, peeled and quartered
1 medium sweet yellow or red pepper, chopped
3 cloves garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon fresh ground pepper
3 tablespoons olive oil
1/2 cup fresh cilantro or parsley leaves
Puree all ingredients in a blender or food processor until smooth. Do not over blend. Serve immediately. Will keep in refrigerator for one week.