Farmer's Market Gazpacho
Farmer’s Markets and tomato season are in full bloom. If you have found yourself wandering around local produce recently (as I do most weekends), you have seen the vast assortment of tomatoes in every shape and color. The colors alone are enough to draw you in and open up your wallet- so should you be so tempted, I have the perfect recipe for you. Gazpacho! Given the lingering warm weather, it is the perfect way to indulge in fresh tomatoes and cool down in our last days of summer heat.
Makes: 4 servings Total Time: 20 minutes
Ingredients:
· 4 Large Heirloom Tomatoes
· 1 Italian Long Hot Pepper
· 1/2 small white onion (rough chop)
· 3 Cloves of garlic
· 1 Tablespoon of Olive oil
· Black Pepper & Crushed Red Pepper Flakes to taste
Recipe
Bring a large pot of water to boil.
Once boiling, drop in tomatoes for 1 minute. Remove from heat and place in a bowl.
Remove skin from tomatoes and cut out any stems that may be tough. Place in a blender
Cut off the stem of the Long hot pepper and add to blender
In a small pan, add olive oil, chopped onion and garlic cloves. Cook on medium until soft and remove from heat.
Add onion and garlic to blender.
Once rice noodles are cooked, drain and rinse with cool water.
Add in black pepper and 1-2 tablespoons of red pepper flakes (depending on desired heat)
Blend until smooth
Cool in the refrigerator until cool throughout.
Serve in a small bowl or even cup and enjoy!
Tips:
Chop up small cubes of bread and grill in a pan with butter to add homemade croutons to the dish! You can place in the Gazpacho or on the side for the perfect addition.
Stores well in the fridge, but remember these are all uncooked fresh vegetables so eat within a few days.
Tomatoes absorb water well, so the soup should have enough liquid when blended. If needed, you can add small amounts of water to thin out Gazpacho to desired texture
All ingredients from the Gazpacho pictured here were purchased at my local Farmer’s Market in Sparta, NJ!