I realized the other day as a dozen or so tomatoes set going beyond ripening on the kitchen counter while a half dozen or so banana peppers rapidly ripened on the vine, that Joe and I really just grow vegetables to say that we are growing them. To be capable of doing it. We don't eat them as quickly as we should if we do at all. We enjoy just knowing that we managed nature in our own little way with a couple pots of peppers and a couple more of tomatoes.
Looking at the vegetables on the counter, I thought what should I do with all these tomatoes? Take them to school with the label of 'not poison' on them, but then I remember that I really like gazpacho soup. Its also known that I don't particularly like vegetables but I ate this soup this summer and really liked it. I made it once already and Amberle said it tasted like summer. Here's the recipe as found online and with my changes in italics:
Gazpacho
6 large tomatoes-don't use overripe ones because it makes it too watery and too red
1 large cucumber-peeled, seeded and finely diced
1 large green pepper-finely chopped
1 medium red onion-minced
3 tablespoons red wine vinegar (or 2 tablespoons cider vinegar)
2 tablespoons olive oil
juice of 1/2 lemon
2-3 tablespoons fresh parsley chopped (to taste) (omitted)
2 tablespoons fresh basil chopped or 2 teaspoons dried (omitted)
salt and pepper to taste (and garlic powder)
tabasco sauce to tasted (omitted) (worchestershire sauce to taste)
one banana pepperTo peel tomatoes, submerge them in boiling water for 15 seconds. Place in colander and rinse under cold water. Skins should slip right off. Core tomatoes and gently squeeze out seeds. (This part sucks and takes the most time.)
Chop half the tomatoes coursely and puree the other half in the food processor. (I puree all of them in the blender. This is why you don't use overripe ones too.)
Combine puree and chopped tomatoes in large mixing bowl. (Well, everything is already in the blender and pureed.)
Blend remaining ingredients with tomatoes. (In the blender and mix so one thick, uniform constency. Trust me on this one.)
Cover and refrigerate for several hours before serving.
You could make it following the directions but when I ate it, it was one consistancy and very yummy! There was also flavored oil and a boiled shrimp on it. That was good and pretty too.
[EDIT-Originally published to Blogger on 8/28/11.]
Looking at the vegetables on the counter, I thought what should I do with all these tomatoes? Take them to school with the label of 'not poison' on them, but then I remember that I really like gazpacho soup. Its also known that I don't particularly like vegetables but I ate this soup this summer and really liked it. I made it once already and Amberle said it tasted like summer. Here's the recipe as found online and with my changes in italics:
Gazpacho
6 large tomatoes-don't use overripe ones because it makes it too watery and too red
1 large cucumber-peeled, seeded and finely diced
1 large green pepper-finely chopped
1 medium red onion-minced
3 tablespoons red wine vinegar (or 2 tablespoons cider vinegar)
2 tablespoons olive oil
juice of 1/2 lemon
2-3 tablespoons fresh parsley chopped (to taste) (omitted)
2 tablespoons fresh basil chopped or 2 teaspoons dried (omitted)
salt and pepper to taste (and garlic powder)
tabasco sauce to tasted (omitted) (worchestershire sauce to taste)
one banana pepperTo peel tomatoes, submerge them in boiling water for 15 seconds. Place in colander and rinse under cold water. Skins should slip right off. Core tomatoes and gently squeeze out seeds. (This part sucks and takes the most time.)
Chop half the tomatoes coursely and puree the other half in the food processor. (I puree all of them in the blender. This is why you don't use overripe ones too.)
Combine puree and chopped tomatoes in large mixing bowl. (Well, everything is already in the blender and pureed.)
Blend remaining ingredients with tomatoes. (In the blender and mix so one thick, uniform constency. Trust me on this one.)
Cover and refrigerate for several hours before serving.
You could make it following the directions but when I ate it, it was one consistancy and very yummy! There was also flavored oil and a boiled shrimp on it. That was good and pretty too.
[EDIT-Originally published to Blogger on 8/28/11.]
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