Organic Recipe Friday: Gazpacho!

Start With Tomatoes

I have a hard time relating to people who don’t like tomatoes, although I have a feeling people who say they don’t like tomatoes have never tasted good tomatoes. And I feel sorry for people who have never tasted good tomatoes. Perfectly ripe, recently picked tomatoes with that tantalizing, intense tomato smell—available from your CSA, farmers’ market and maybe even your backyard—are one of my favorite things about summer.

A few days ago, I picked up some vegetables at a Maryland farm and then got my CSA delivery, which included two heavy, gorgeous tomatoes, sungold cherry tomatoes (nature’s candy) and more veggies. What else could I do with all this bounty but make the stone soup of summer: gazpacho.

I’ve listed below the ingredients I used for this week’s gazpacho but I change it every time. You should feel free to vary the quantities and ingredients based on what you have on hand and what you like. Chop a raw or roasted red bell pepper, replace the zucchini with seeded cucumber, slice some scallions instead of red onion, squeeze a lemon, tear up some parsley, mix in cooked bulgur….

Gazpacho

Serves 6

• Two large tomatoes, diced and seeded
• 10 to 20 sungold cherry tomatoes, halved
• 2 small bell peppers, chopped (I used green and purple peppers)
• 1 jalapeno, finely chopped, seeds removed for smaller kick, include more seeds for more heat
• 1 medium zucchini, diced
• 1 ear of corn (steam for two minutes or less, slice off kernels)
• 1 small or two very small red onions, diced
• 1 garlic clove, minced
• 4 tablespoons basil, chopped
• 2 tablespoons mint, chopped
• Juice of 1 lime
• 4-5 cups tomato juice (low sodium, if available)
• 2 tablespoons vegetarian Worcestershire sauce
• 3 tablespoons balsamic (or red wine) vinegar
• 2 tablespoons olive oil
• Black pepper

Combine all ingredients in a bowl, mix and chill for at least two hours. Gazpacho goes well with crusty bread and a green salad.

Photo Credit: Flickr CC User (and Author) bornOKthefirsttime