In my opinion the tomato is the true fruit (or vegetable) of summer. The tomato is great on salads, great on meat (hello the hamburger), and truly stunning on its own. I spent 24 years of my life avoiding the raw tomato. The last 4 years were spent looking so forward to the months of July and August. Did I mention my dad plants 75 tomato plants in his garden? No, that's not a typo. We have a lot of fresh tomatoes. Expect many posts coming this month.
As a relatively new lover of fresh tomatoes gazpacho is my ideal meal. I've often found myself wondering why I cannot just eat salsa with a spoon...it is so good. Well, bingo, here we are. Gazpacho is the perfect solution to salsa freaks like myself. Also, talk about healthy. This dish is totally vegan, dairy free, gluten free. It's just vegetables. Sometimes people think I'm crazy, but in the summertime i'll have a few bites of gazpacho in the morning and it's basically like a green juice. I make mine in a food processor, which is totally OK, but I wish I had a high quality blender. Some people like their gazpacho chunky, but I like mine silky smooth. It doesn't matter though! Just blend it up and adjust accordingly.
2 1/2 pounds fresh medium sized tomatoes
1 green bell pepper, cored and seeded
1 small cucumber, seeds removed
1/2 a red onion
1/2 a medium sized Jalapeño pepper, cored and seeded
3 tbs red wine vinegar
1/4 cup fresh cilantro
4 small garlic cloves
1/4 cup olive oil, plus more for drizzling
1 1/4 tsp sea salt
1/4 tsp fresh ground pepper
cherry tomatoes, fresh herbs (for topping)
Finely chop 1/4 of the cucumber and reserve for topping. In a food processor or a blender combine all ingredients together and puree until smooth (about two minutes). Season to taste and add extra salt and pepper if needed. Place soup in the fridge for 2 hours. Top with fresh tomatoes and additional herbs.