Cherry Tomato Gazpacho
I planted two cherry tomato plants this spring; my husband is one of those people who eats them like popcorn, so I thought it was the least I could do. But he’s traveling, and the tomato bushes are bursting. What to do?
I prefer my tomatoes blended into gazpacho, but I’ve never made gazpacho using tiny tomatoes, and I wasn’t sure it would taste good (too much skin?).
I turned to my friend, Oprah, who had a great recipe for golden cherry tomato gazpacho on her website. I modified it, and adapted it to suit my red tomato crop.
Preparation
1. Soak tomatoes, cucumbers, onion, bell pepper, and garlic in water for 5 minutes, then drain.
2. In a blender, process vegetables and garlic on high speed for 1 minute. Pass mixture through fine sieve; discard pulp.
3. Return liquid to blender, and add vinegar and piment d’Espelette in thirds, blending on low and tasting after each addition. Stop when flavors are balanced.
4. With blender running, add olive oil in a slow, steady stream, about 1 minute. Season to taste with salt, pepper, and sherry vinegar. Serve slightly chilled.
