Savoring Summer with Gazpacho

There is nothing better than in-season fruits and vegetables, and this is especially true for tomatoes! One thing that can truly ruin a meal for me is biting into a watery, mushy or too tart tomato. These fruits play a huge role in many of my favorite dishes that I find myself longing for summer for the firm, juicy, slightly sweet yet acidic tomatoes it yields. What better way to celebrate the last few weeks of tomato season than with a perfectly refreshing dish that won’t weigh you down: Gazpacho!

My love affair with tomatoes is further cultivated by the many varieties.  Plum, grape, cheery, heirloom, brandywine, the list can continue, but no matter the type tomatoes they are a significant source of vitamins A and C, as well as potassium. Tomatoes are also rich in lycopene, which has been linked to reducing risks of cancer and heart disease. So feel free to mix up your tomato selection – you’re still reaping all the benefits!

Gorgeous summer tomatoes before the blender!

You can get quite creative with gazpacho, playing up the different notes of spice, smokiness, or tartness by adjusting the proportions of the ingredients. I’ve highlighted different ways to customize this dish throughout the recipe below, so everyone’s taste buds should be satisfied!

Summer Gazpacho

6-7  large, ripe plum tomatoes

1 large, ripe heirloom tomato

1 large cucumber, peeled and diced

1 small orange or yellow bell pepper, chopped and seeded

½ cup red onion, chopped

4 cloves garlic, sliced

1 Tbsp jalapeno, diced (or more if desired)

Zest and juice of 1 lime

2 tsp balsamic vinegar

½ tsp cumin

¼ tsp paprika

¾ cup unseasoned tomato juice

¼ cup cilantro or basil, divided

Sea Salt and Pepper to taste

Ricotta Cheese, if desired

Place a fine mesh sieve over a large bowl. Slice tomatoes lengthwise and scoop out cores into the sieve. Let juices drain while you roughly chop the tomato exteriors. Using the back of a spoon, gently push tomato cores through the mesh sieve (discard any remains and seeds).  Add chopped tomatoes to the bowl.  If you’d like a slightly smokier flavor, lightly coat the sliced plum tomatoes with olive oil and roast them on a cookie sheet for 20 minutes at 400°F.

Add the next 9 ingredients to the bowl and toss to mix. This recipe is pretty mild in spiciness, so if you would like to turn up the heat add more jalapeno (and make sure you get the seeds in there). For those of you who like your gazpacho to leave your lips puckering from tartness, add a ½ tsp of red wine vinegar and 1 tbsp of lemon juice. Next, slowly pour in the tomato juice in two turns. Depending on how much juice you were able to extract from the tomatoes, you may not need the entire ¾ cup of tomato juice. I add a small amount of juice at a time until the mixture is about one-third submerged in liquid.

Using an emersion blender, blend ingredients to desired consistency. Add cilantro or basil, leaving a few leaves for garnish. Blend for 10 seconds. If you do not have an emersion blender, 1) you should be dropping hints that you want one the next time your birthday rolls around and, 2) a normal blender or food processor will do the trick. If using a blender or food processor, transfer half of mixture to the blender and blend until desired consistency is reached. Repeat with remaining mixture. Add salt and pepper to taste.

Divide gazpacho among 4 bowls and top with croutons (recipe). If you’re feeling adventurous or more Italian ricotta add a dollop of ricotta cheese atop the croutons. Ricotta is one cheese that is often overlooked and thought to only be a pasta filling, but this mild cheese acts as a perfect slightly rich compliment to acidic dishes. Garnish with a few cilantro or basil leaves, serve with a cold beer and let your taste buds enjoy the taste of summer!