Sweet pepper and heirloom tomato gazpacho(Read article summary)
A creamy take on a summer classic.
It is easy to take the tomato for granted in late summer. A stroll around Copleyâ€™s Farmerâ€™s Market, or any farmerâ€™s market, shows an abundance of these beautiful round shapes, their skins taut and from juices whoâ€™ve had the luxury ripening in the fresh air of an open field instead of a hothouse. But these jewels are fleeting. Eat them while you can.
I was at the farmerâ€™s market on a recent Friday, a few blocks from the Monitor. I had met my mom and my brother there for lunch. Mom had taken a bus up from the Cape with a group that was listening to a performance of Trinity Chapelâ€˜s organ (not to miss, if you are ever in Boston). My brotherâ€™s office overlooks Copley Square from his shiny office tower in the John Hancock building. It was easy for him to swoop down and join us for a sandwich among the smells of ripe vegetables and the sounds of a guitar and saxophone jazz duet.
Mom spotted a gazpacho recipe pinned to a basket of tomatoes in one of the stalls. I didnâ€™t waste any time in loading up my own bag with the ingredients (parsley, peppers, heirloom tomatoes, yellow onion). I had been wanting to try making a batch of gazpacho since I spotted the Rowdy Chowgirlâ€™s recipe, a new pal from the International Food Bloggerâ€™s Conference.
I hustled my ingredients home and put my 1970s blender to work. If you will be using a blender to make gazpacho I recommend passing the soup through a fine strainer to catch the pepper skin and too-large pieces of parsley. This will give it a much smoother, creamier texture. I also recommend using the best olive oil you can find, making sure that all the olives come from one region (check the label). Pretty much from start to finish youâ€™ll be done in 15 minutes. Because I chose orange and yellow peppers, my gazpacho looked more orange than tomato-red. But it was still delicious.
My friend Melissa was coming over for a walk and I offered to feed her my fresh soup. For a moment I wondered, what else to serve? Until I realized that gazpacho is essentially a liquid salad. A bowl of this, and youâ€™ve got your veggie quota set for the day. We said grace, broke a French baguette, and marveled at this goodness. You will, too.
Sweet pepper and heirloom tomato gazpacho
2 sweet peppers
2 to 3 medium heirloom tomatoes
1 small cucumber
1/2 yellow onion
3 to 4 cloves garlic
1/3 cup parsley
splash red wine vinegar
1/4 cup olive oil
Salt and pepper, to taste
Combine all ingredients in a food processor or blender. Blend until purÃ©ed. If using a blender, pour through a fine strainer.
Chill or serve immediately.
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