With my garden tomatoes ripening so fast, I’ve been making everything I can think of that uses fresh, ripe, garden tomatoes. When I was a kid, my mom used to make Gazpacho soup for Sunday dinner and served it in Gazpacho bowls (a 2 part bowl, the bottom was filled with ice to keep it nicely chilled.) It doesn’t seem like the kind of recipe a kid would like, but I remember it was so delicious! It is made with raw vegetables (so no cooking at all!) Just blend it and refrigerate it for a few hours to allow the flavors to combine. I have adapted her recipe to use fresh tomatoes (hers was made using canned tomatoes – so if you can’t get fresh garden tomatoes, you can use canned.) It’s the perfect dish for summer because it requires no cooking at all! Just toss it all into the blender and push a button. How easy is that?
This recipe will make about 1 quart of Gazpacho:
2 large, vine ripened tomatoes, diced (or canned tomatoes)
1 – 2 green onions, (or just the tops if you prefer a more mild onion flavor)
a dash of onion powder (optional)
1/4 – 1/2 c. red or green bell pepper, diced
1 small cucumber, diced
1 rib celery, sliced
1 – 6 oz. can V-8 juice
1 t. lemon juice
1 t. olive oil
1/2 t. dried Italian seasoning
salt and pepper to taste
Put all ingredients* into blender and blend until smooth. (I like to use my Magic Bullet Blender for things like this.)
Don’t judge the taste right away. Refrigerate it for several hours or overnight. (It gets better with time!) Garnish with julienned cucumbers and serve cold.
*If you prefer a chunkier soup, you can do that by leaving a few of the vegetables out of the blender and then stirring them back into the soup in after the blending.