Tomato Gazpacho Soup

I have been a life-long lover of tomatoes. When most kids got an apple in their lunchbox, my mom would pack a plum tomato. Tomatoes are a fruit after all, and the hearty, firm plum varieties can withstand knocking around in a lunchbox. And now that it is tomato season, it’s time to celebrate this glorious fruit! 

In my opinion, fresh tomatoes do not need to be fussed over, and are often best enjoyed with mozzarella in between a slice of bread, in a panzanella salad, or simply drizzled with olive oil, salt, pepper and some fresh basil or other herbs. When accompanied by simple ingredients, the variety of tomato colors, textures, and subtle flavors not only please the eye, but palate as well. 

If you have a stockpile on your counter and the fruit flies are setting in, I suggest you turn to the most popular of chilled soups: Gazpacho. A gazpacho is an ideal way to use lots of produce all at once without turning on the stovetop or fussing over Ball jars. Take the flavors of Chef John’s recipe and apply it to what you pulled from your garden beds or came in your recent CSA (it’s a guide, not a rulebook).

Chef John Patterson’s Tomato Gazpacho Soup

Yield: 3 quarts

Ingredients

  • 4 lb ripe slicing tomatoes
  • 1 lb cherry tomatoes
  • ½ lb sweet onion
  • ½ lb fennel
  • 1 lb cucumber
  • ½ lb shishito pepper
  • 3 cloves garlic
  • 1/2 C kosher salt
  • 1/8 t cayenne pepper
  • 1 T sweet paprika
  • 1 t sweet smoked paprika
  • 6 large basil leaves
  • 20 flat leaf parsley leaves
  • 1/4 C sherry vinegar
  • 1 C extra virgin olive oil

 

Preparation

  1. Roughly chop the fennel, onion, cucumber, peppers and garlic. Combine in a large, non-reactive mixing bowl and season with kosher salt, paprika, sherry vinegar and olive oil. Massage the seasoning into the vegetables.
  2. Roughly chop the tomatoes and add to the previously marinated vegetables. Tear the basil and parsley leaves in half and add to vegetable mix.
  3. Cover bowl with plastic wrap and allow to marinate for a minimum 3 hours, or up to 24 hours at room temperature.
  4. Working in small batches, process the marinated vegetable mix in a blender to desired consistency.

And, if making gazpacho is not in your future, but you’ve still gotta eat, not to worry. Gazpacho is a regular rotating option in our Farm Store made from organic tomatoes grown in our Market Garden. Order online and pick up curbside.

Tre McCarney

Posted by Tre McCarney

August 11, 2020

Comments

Great Tomato recipe,I have an over abundance of onions and green peppers...other than give them away :) what is the best thing to do with them...recipe ideas? Thanks.

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