Heirloom Tomato Gazpacho [in the kitchen]

In lieu of our regular Eatin’ Fresh! this week, FoBoBlo would like to offer up an idea for what to make with some of the goods you can get at the FoBo Farmers’ Market, specifically, Heirloom Tomato Gazpacho.  Yes, “cold tomato soup.”  Although if you’ve ever had it, you know just how ridiculous it is to call this refreshing, slightly spicy dish merely cold tomato soup.  This isn’t Campbells, this isn’t Heinz.  This is fantastic, home made, easy and quick gazpacho.  The time of year where this dish is in style will be ending quick, so click through to check out a tasty looking recipe, then head on over to the FoBo Farmers’ market today and pick up all the goods you need.

There are two great recipes I’ve found online, the one I’m posting here is from this site, but check out this other recipe if you like your gazpacho to be a bit thicker.

Ingredients

    • 6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
    • 1 medium red onion, cut into 1/4-inch cubes
    • 3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes (these are seedless/semi-seedless; less bitter!)
    • 1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
    • 1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
    • 1/4 cup fresh cilantro, roughly chopped
    • 2 tbsp red wine vinegar
    • 1 lemon, juiced
    • 1/2 tbsp Tabasco
    • Kosher salt and freshly ground black pepper
    • 1/4 cup extra-virgin olive oil
    • 8 tbsp aged balsamic vinegar

Directions

Put everything except the olive oil and the balsamic vinegar in one bowl and with smash it up with a potato smasher or with a hand blender (depending on how chunky you like it).  Add olive oil in small increments to taste, refrigerate for at least one hour, and drizzle balsamic vinegar on top just before serving.   I like to put some cucumber and tomato chunks right on top in the middle as well.

Does it get any easier?  Cheap, fast, healthy, and tasty.  Think you’ve got a recipe that beats this one?  Let us know in the comments.
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