This Farm To Table Gazpacho is a once-a-year standout recipe I only make when tomatoes are at their peak. This Spanish tomato-based cold soup is refreshing and bursting with flavour. Get your hands on some ripe tomatoes and find a friend to help you chop.
This soup requires a bit of chopping (okay, it's A LOT of chopping). But you don't need an oven or a stove so it's the prefect recipe for a sweltering hot summer day. Make this as part of a Farm-To-Table Dinner and assign the remaining dishes to like minded friends.
Ingredients
This is a celebration of tomatoes. As you may know I'm all about the presentation so I had fun making a garnish for these Mason jars full of soup. It's perfect for a Farm-To-Table dinner and could even be packed into a picnic basket and carried to the desired location.
- tomatoes
- cucumber
- red onion
- red pepper
- jalapeno
- garlic
- extra virgin olive oil - This is when you should use your best quality olive oil.
- lime
- balsamic vinegar
- gluten free Worcestershire sauce
- cumin
- tomato juice
See recipe for exact amounts.
In the Spirit of Farm-To-Table
Most of us don’t live on a farm and conveniently buy produce at a grocery store. This is the time of year to pause for a moment and think about that. The tiny stickers on produce tells you where your produce came from (if you can read it).
Take the extra time to visit a Farmer's Market or roadside stand if you can but be flexible. I say "in the spirit of Farm to Table" so no one has to feel guilty about where or what they bought to make their dish.
Make it simple, eat outdoors and talk about where your food came from. That's in the spirit of farm-to-table.
Get The Tools
I served my Farm to Table Gazpacho in Mason jars and laid the garnish on top. Using ingredients in the soup and fresh herbs from my garden was easy. I don't make cucumber ribbons every day of the week but it wasn't hard using a vegetable peeler and I finished the garnish with a thyme blossom and cherry tomato.
Farm to Table Gazpacho
Ingredients
- 1½ lbs tomatoes, peeled, seeded and chopped
- 1 cup finely chopped cucumber
- ½ cup finely chopped red onion
- ½ cup finely chopped red pepper
- 1 jalapeno, seeded and minced
- 1 garlic clove, minced
- ¼ cup extra virgin olive oil
- juice of 1 lime
- 2 teaspoon balsamic vinegar
- 2 teaspoon gluten free Worcestershire sauce
- ½ teaspoon toasted, ground cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup tomato juice (use juice that comes out of the tomatoes you chopped)
GARNISH
- basil leaf, cucumber ribbon, cherry tomatoes, fresh thyme
Instructions
- Bring water to a boil in a deep saucepan. Fill a bowl with cold water.
- Use a knife to cut an X in the bottom of each tomato. Gently dip the tomatoes, 1 or 2 at a time, into the boiling water for 15 seconds. Remove with a slotted spoon and place into the bowl of cold water just long enough to handle them. Peel the skin off the tomatoes.
- Place a strainer over a large measuring cup or bowl to catch the juice from the tomato seeds.
- Core tomatoes and cut in half or quarters. Using a spoon remove the seeds from the tomato pieces into the strainer. Continue until all the tomatoes are seeded. Extract as much juice from the tomatoes as possible by pushing the pulp with the back of a spoon.
- Discard seeds and measure juice. Add canned tomato juice to measure 1 cup total.
- Chop the tomatoes into fairly small pieces.
- In a large bowl combine chopped tomatoes, cucumber, onion, peppers, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper.
- Remove 2 cups of mixture and puree with a hand blender or food processor. Return puree to soup and stir to combine. Refrigerate for 4 hours. Taste and adjust seasoning if needed.
- Pour soup into jars. Serve cold.
- To garnish thread cherry tomato, cucumber ribbon, fresh basil and a piece of flowering thyme onto a wooden skewer. Place 1 skewer over top of each jar.
Nutrition
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