These tomatoes were at the Flower Market in Nice- I really wished that day I had a kitchen to cook in. My tomatoes are now ready and I’m loving it!
If you have a bounty of tomatoes on hand, make a batch of this refreshing soup – no cooking and all the yumminess of summer.
Enjoy!
Gazpacho
Makes 6 servings
2 cloves garlic, chopped
1 medium red onion, cut into 8ths
1/3 cup (75 mL) chopped cilantro
1/4 cup (50 mL) chopped fresh flat leaf parsley
2 tablespoons (25 mL) extra virgin olive oil
3 tablespoons (45 mL) red wine vinegar, or to taste
4 large ripe, red tomatoes, (about 2 pounds/ 1kg), cut in 8ths
2 red peppers, cored, seeded and cut in 8ths
1 English cucumber, cut into 2-inch/ 5-cm pieces
Salt and freshly ground black pepper, to taste
Place the garlic, onion, 3 tablespoons/45 mL parsley and 1/4 cup/ 50 mL cilantro, olive oil, vinegar and half the tomatoes, peppers, cucumber in a food processor and process to a smooth puree. Place in a large bowl. Process remaining vegetables until smooth. Add to large bowl and mix together. Season with salt, freshly ground pepper, and more vinegar, if desired, to taste.
Refrigerate at least one hour or overnight. Serve garnished with remaining chopped herbs.
Per serving nutritional information:
Calories: 97
Protein: 2 grams
Fat: 5 grams
Saturated Fat: 1 gram
Carbohydrate: 12 grams
Dietary Fibre: 3 grams
Sodium: 220 milligrams
What are your favourite ways to prepare summer tomatoes? Please share in the comments section!
Enlightened Eater 
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