Gazpacho – Terrific Tomatoes

Tomatoes were not widely eaten in the US until the late 1800s. Belonging to the nightshade family they were considered poisonous. Today we know that tomatoes contain Vitamin C, A, iron, and potassium along with lycopene. Lycopene is a powerful antioxidant that helps in preventing cancer. You will absorb more lycopene from cooked tomatoes than raw.

Farm fresh tomatoes will soon be nothing more than a memory. Before that sweet juicy flavor retreats for another year make the most of it with recipes sure to complement those end-of-summer meals. To really bring out that tomato flavor in sauces and soups add a bit of honey, agave, or sugar. An Italian grandma told me that and it’s true. Once we’re back to store-bought, try cherry tomato varieties which give more of that fresh tomato taste in the offseason.

Gazpacho – serves 4-6
With juicy, ripe summer tomatoes available, and scorching summer days, it’s time for delicious gazpacho.

• 3 cups ripe summer tomatoes, cored and chopped
• 1/3 cup chopped red onion
• 1 cucumber, chopped
• 1 sweet red bell pepper (or green) seeded and chopped
• 1-2 tbs chopped fresh parsley
• 2 tbs chopped fresh chives
• 2-3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tbs. freshly squeezed lemon juice
• 2 tsp. honey or agave
• 6 or more drops of Tabasco sauce to taste
• 1 tsp. Worcestershire sauce
• 4 cups tomato juice
• salt and fresh ground pepper to taste

Combine all ingredients in a blender. Blend to desired consistency. Place in a non-metal, non-reactive storage container, cover tightly, and refrigerate overnight, allowing flavors to blend. Toppings can include sour cream, chives, shredded cheese, and croutons. You could also mound cooked shrimp or crab to ritz it up a notch.

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Gazpacho

With juicy, ripe summer tomatoes available it’s time for delicious gazpacho.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 3 cups ripe summer tomatoes cored and chopped
• 1/3 cup chopped red onion
• 1 cucumber peeled, chopped
• 1 sweet red bell pepper or green seeded and chopped
• 1-2 tbs chopped fresh parsley
• 2 tbs chopped fresh chives
• 2-3 cloves garlic minced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tbs freshly squeezed lemon juice
• 2 tsp sugar or honey
• salt and fresh ground pepper to taste
• 6 or more drops of Tabasco sauce to taste
• 1 tsp Worcestershire sauce
• 4 cups tomato juice

Instructions

1. Combine all ingredients in blender. Blend to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
   

Recipe Notes

Toppings can include sour cream, chives, shredded cheese and croutons. You could also mound cooked shrimp or crab to ritz it up a notch.