Cherry Tomato Gazpacho
I planted two cherry tomato plants this spring because my husband is one of those people who eats them like popcorn. I thought it was the least I could do. But he’s traveling, and the tomato bushes are bursting with bright red. I got busy picking tomatoes, and I had to devise some way to use them, other than just adding them to a salad.
I love fresh 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 Oprah, who had a great recipe for golden cherry tomato gazpacho on her website. I modified it, and adapted it to suit my plentiful red tomato crop. The straining part was a little bit of work, but the results were worth it.
It’s a perfect start to the Fourth of July! Give it a try today.
Ingredients
2 1/2 cups cherry red tomatoes
1 cucumber, chopped
1/4 cup spring onions, chopped
1 red bell pepper, chopped
3 garlic cloves, peeled
1 1/2 cups cold water
3 teaspoons coconut vinegar
1/4 teaspoon cayenne
drizzle of olive oil
Celtic sea salt
for garnish: avocado slivers, or fresh chives
Preparation
1. Soak tomatoes, cucumbers, onion, bell pepper, and garlic in water for 5 minutes, then drain. (I did this in my Vitamix blender)
2. Add the mixture back to the blender, process on high speed for 1 minute, or until very smooth. Pass mixture through fine sieve; I used a vegetable strainer, and I also tried it with a cheesecloth. It’s worth the time to strain it well.
3. Return liquid to blender, and add vinegar, pepper, and sea salt, blending on low and tasting after each addition. Stop when the flavors are balanced.
4. Serve slightly chilled; I loved this sipped, rather than spooned, and suggest using a small demitasse cup or shot glass for an appetizer portion. The flavors seem to be more vibrant and delicious.
Now tell me, how are YOU using your cherry tomatoes? Share with me!
