It’s the end of summer—so sad—and my garden is totally overflowing with delicious, sun-ripe tomatoes. What to do with all of them? I love an easy summer gazpacho. It couldn’t be simpler to make, it’s super healthy and of course it tastes so good. Here’s a recipe that I like to use, especially when I have colorful heirloom tomatoes.
2 slices red or white onion
2 pounds ripe heirloom tomatoes
2 to 3 garlic cloves, to taste, halved, green germ removed
2 tablespoons olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 teaspoon sweet paprika (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt and freshly ground pepper
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped tomato (more to taste)
1/2 cup finely chopped green or yellow pepper
1/2 cup finely chopped celery
Slivered fresh basil or chopped fresh parsley for garnish
1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
2. Combine the tomatoes, garlic, onion, olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
3. Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper.
4. Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve.
Yield: Serves 4
Advance preparation: This will keep for a day in the refrigerator.
Nutritional information per serving: 119 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 13 grams carbohydrates; 4 grams dietary fiber; 25 milligrams sodium (does not include salt to taste); 3 grams protein
(Adapted from New York Times )