Heirloom Tomato Gazpacho

After seeing all the gorgeous tomatoes at the farm and having eaten a just-okay gazpacho at a cafe earlier in the week, I decided to try making my own at home. Since it’s basically just a puree of vegetables, bread, vinegar and oil, it fits neatly into my summer cooking strategy of using the stove/oven as little as possible. With guidance from Mark Bittman’s recipe in “How to Cook Everything,” (minus his optional anchovies) this turned out to be the perfect light summer meal. — Adrienne McIlvaine

{Recipe after the jump}

What You’ll Need:

  • 3 or 4 medium to large CSA tomatoes
  • 1 clove CSA garlic
  • 1 CSA cucumber
  • 1 green bell pepper
  • 1/4 cup extra-virgin olive oil
  • 1 cup water
  • Salt and pepper to taste
  • 2 or 3 slices of day-old bread
  • 2 tablespoons sherry or red wine vinegar

Putting It All Together:

Rough chop the tomatoes, garlic, pepper, cucumber and bread and combine them in a food processor or blender with the vinegar, olive oil and water until fairly smooth. Add salt and pepper to taste.

Refrigerate for a few hours before serving with a garnish of olive oil.

Note: I used some yellow heirloom tomatoes, which, when mixed with the vinegar, made the gazpacho less red than usual but had no effect on the flavor.


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