Gazpacho Love

At this point in the season, tomatoes are probably pouring out of your garden and you are tempted to begin leaving them on your neighbor's doorsteps at night. There's nothing better than a fresh tomato straight from the vine and still warmed by the sun. A tomato packs one powerful punch of nutrition too. 

One serving of a ripe, raw tomatoes is a good source of Vitamins A, C, folate and potassium. They have calcium paired with Vitamin K which is good for strengthening and repairing bones.Tomatoes also provide thiamin, niacin, vitamin B6, magnesium, phosphorus and copper, all making for good health. Tomatoes gives you 2 grams of fiber, which is 7% of the daily recommended amount. Since tomatoes also have a relatively high water content, it makes them a filling food. Tomatoes can make you feel good and look good. They help project you against sun damage, due to being packed with beta carrotenes and lycopenes. 

This week we chose a recipe that will bring you the most benefits from this amazing garden sensation and help you stay cool during these last dog days of summer. Gazpacho just screams summertime eating and this recipe is sure to savor every moment of sunshine. 

Tomato Gazpacho

Ingredients

  • 5-7 fresh whole medium tomatoes, 2 diced

  • 1/2 large cucumber, peeled and seeded, 1/4 diced

  • 1 fire roasted bell pepper, (canned or fresh)

  • 1/4 medium onion

  • 1 14.5 oz can fire roasted tomatoes (canned or fresh)

  • 1 fire roasted pablano pepper (canned or fresh)

  • handful fresh herbs from the garden (tarragon, thyme, parsley), separate a few sprigs and dice

  • 1/4 red wine vinegar

  • 1 tablespoon minced garlic

  • Juice of 1/2 a lemon

  • Splash of olive oil

  • Kosher salt & pepper to taste

  • 1/2 avocado, diced

Instructions

Put first 6 ingredients into blender and mix until liquified, holding out the diced portions of tomatoes and cucumber. Add herbs, vinegar, lemon juice, olive oil, salt and pepper and pulse blender. Remove from blender and place in serving bowl, adding diced tomatoes, cucumbers, avocado, and herbs. Chill 30 minutes and serve.

Sarah Russelltomato, garden, food, recipe