Summer may seem like it’s over with kids back in school, but there’s still time to revel in summer produce, and keep summer going at the dinner table. My farmers’ market is overflowing with gorgeous tomatoes in a rainbow of color, and I’m using them in every way I can. Including in a delicious gazpacho!
These tomatoes I got from the farmer’s market are sp fresh and versatile. I’m eating them plain for lunch with a smattering of sea salt, layering them with creamy mozzarella and bright basil for an appetizer, but my absolute favorite thing to do to celebrate these beautiful tomatoes is to whip up a batch of gazpacho.
The chilled soup is summer in a bowl, refreshing, zesty, and fun. I usually serve it with some shrimp, diced cucumbers, and diced avocado in little bowls to let everyone make their own version. The best part about making gazpacho is how easy it is, just a few pulsese of the blender and the soup is ready to serve. And if you make it a day ahead of time, the flavors will only intensify.
prep time: 5 minutes
cook time: 5 minutes
8 to 10 Roma Tomatoes, coarsely chopped
1/2 a large sweet onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 red peppers, coarsely chopped
1 cucumber, peeled and coarsely chopped
1/2 cup of bread crumbs, or stale bread
1/4 cup of Sherry
1/4 cup of white wine vinegar
1/4 cup of good quality olive oil
For the garnish:
Cucumber, Diced and peeled
- In a large food processor, combine all the vegetables. Pulse 10-12 times until completely smooth.
- Add the bread crumbs, pulse 2-3 times to mix well.
- Add the sherry, vinegar, and olive oil. Pulse again.
- Pour into a serving bowl and place in the fridge at least 2 to 3 hours before serving. Salt and pepper right before serving as the flavors will intensify in the fridge, especially the garlic!
- Dice the garnishes of your choice and serve alongside in pretty little bowls.
- Save the leftovers for the next day – this soup just gets better in the next 1-2 days in the fridge. It’s like summer in every bite, simple freshness.