Saturday, 25 August 2012

Rainbow Heirloom Tomato Gazpacho

SmartCooks here.

As I suspected, I don't have much time anymore to try some interesting recipes and/or do a blog.  Travelling back and forth to Charlottetown is definitely getting in the way, not to mention the learning curve associated with a new job.  

Facebook has become my choice for 'quick hits.'  I'm having fun with it ... it's a good stress relief and makes me feel like I have a life outside of work.  Chi balance.

The summer (and heat!) marches on. My favourite produce of the year -- Tomatoes! -- has appeared at the Farmer's Market. I love all heirloom tomatoes (like the brandywine red pictured above in the photo from a brochure on a Farmer's Market) but I also search out small heirloom tomatoes.  I like the names -- lemon boys, black prince, Mr. Stripey, and zebra, among others.  The taste alone, or in salads, or mixed with corn, cilantro, basil ... all divine.  I am always so sad when the season ends. 

And then there's gazpacho.  The only time of the year when I make and savour it. This particular recipe is done with a mix of colours and sizes.  It takes a bit of work to press the tomatoes but is worth it rather than using conventional tomato juice which contains salt (and I hate the taste of the sodium-reduced stuff). This recipe is clean and fresh tasting with very few calories.  Great for lunches as it is best served cold.  


1 3/4 pounds heirloom tomatoes, mix of colours, halved
1 cup chopped seeded peeled cucumber
1 cup chopped yellow and red bell pepper
1/2 cup finely chopped onion or green scallions
1/2 cup orange juice
3 T extra virgin olive oil
2 T Champagne vinegar or white wine vinegar
2 garlic cloves, chopped
1 medium jalapeño chili with seeds, chopped (about 1 T)
1 bunch of fresh cilantro (recipe below) 
8 oz grapeseed or sunflower oil (recipe below) 
1 avocado, peeled, pitted and chopped.


Squeeze tomatoes to get juices and seeds into a strainer set over bowl. Press on seeds to extract all juice. 

Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell peppers for garnish.

Combine remaining tomatoes, cucumber, and bell peppers in processor. Add tomato juices, onion/scallions, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth.  

Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.

When serving, drizzle with 1tsp cilantro oil (recipe below) and sprinkle with avocado pieces.

Cilantro Oil Recipe 

1 bunch fresh cilantro 
8 oz grapeseed or sunflower oil 

Put fresh cilantro and grapeseed/sunflower oil 
into a food processor and process until smooth.

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