My Favorite Gazpacho Recipe

Gazpacho
adapted from Williams Sonoma recipe (williamssonoma.com)

Ingredients:
1/2 red onion, cut into 3/8-inch dice
3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
1 1/2 cucumbers, peeled, seeded and cut into 3/8-inch dice
1 Tbs. plus 1/2 tsp. kosher salt, plus more, to taste
5 tsp. fresh lemon juice
4 Tbs. olive oil
2 tsp. minced fresh flat-leaf parsley
Freshly ground pepper, to taste
2 garlic cloves
1/2 tsp. minced fresh thyme
2 Tbs. sherry vinegar
2 cups cubed French bread
1 large red bell pepper, seeded and cut into 3/8-inch dice
Crème fraîche for garnish
Directions:
In a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbs. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve. 

In a food processor, combine the remaining onion with the remaining 4 tsp. lemon juice, the 1 Tbs. salt, the garlic, thyme, vinegar and bread. Puree until the mixture is smooth, about 2 minutes, stopping the processor to scrape down the sides of the bowl with a rubber spatula as needed. Add the remaining tomatoes and cucumbers along with the bell pepper. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pepper. Transfer the soup to a large bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. 

Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 3 Tbs. olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pepper. 

Ladle the gazpacho into tumblers or bowls. Garnish each portion with crème fraîche and a heaping spoonful of the diced vegetables. Serves 4 to 6.

Cherry Tomatoes Stuffed with Herbed Goat Cheese

For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a savory mixture of goat cheese flavored with basil. Minced tarragon or chervil can be used in place of the basil.

24 cherry tomatoes, a mixture of red and yellow
1/4 lb. fresh goat cheese (chèvre)
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.

In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.

Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.
Serves 4.

Another Tomato Recipe ("Re-cycled" from prior post!)

Oven Dried Tomatoes and Goat Cheese Salsa

For oven dried tomatoes:
Preheat oven to 150. Cut tomatoes in half and spread on a cook sheet. Let dry in oven for 5 hours.

For salsa

12 oven dried roma tomatoes (see above)
1/3 cup goat cheese
20 leaves of fresh basil
2 tsp chipotle peppers
salt and pepper to taste

In food processor, pulse tomatoes, goat cheese, basil, chipotle peppers, salt, and pepper to make a chunky salsa. Serve on toasted french baguette slices or with white corn chips.

Got More Tomatoes ?? !

Here's five other uses for your surplus of tomatoes:

1. Make Bruschetta (6-7 tomatoes, 2 cloves minced garlic, evoo, balsamic vinegar, 6-8 fresh basil leaves- minced, salt and pepper to taste). Serve Bruschetta on crustinis.
2. Make Caprese Salad (see recipe this blog)
3. Make Tomato Tepenade (similar to bruschetta but add ½ c to 1 c chopped olives). Serve on crustinis.
4. Make “Oven Roasted Tomatoes” (see recipe this blog)
5. Make fresh tomato sauce.

Got Tomatoes ????

Everyone seems to be asking for tomato recipes. If you have a surplus of tomatoes, try one of these recipes to nicely feature fresh summer tomatoes at their peak!

Tomatoes, Pecans, Peaches, Blue Cheese and Basil Salad
Makes 6 servings

1/3 cup white balsamic vinegar (if no white is available, ok to use dark brown)
1 garlic clove, minced
2-3 tablespoons olive oil
1/8 teaspoon salt
1 large fresh peach, peeled and diced
2 tablespoons fresh basil, chiffonade
2-3 lb. sliced heirloom tomatoes
3oz crumbled blue cheese (substitute with goat or feta if you prefer)
½-3/4 cup coarsely chopped toasted pecans
Freshly ground pepper to taste

Whisk together balsamic vinegar, minced garlic, olive oil, and salt. Stir in diced peaches into mixture Place single layer of sliced tomatoes on serving platter. (I usually overlap one edge of tomatoes for a nice presentation) Spoon out peach/balsamic/olive oil mixture over tomatoes. Then sprinkle crumbled cheese, chopped toasted pecans on top of tomatoes. Next sprinkle chiffonade of basil on top. Finally, sprinkle freshly ground pepper to taste. (If you prefer, top with additional sea salt. I prefer to skip this step but I’ve been accused of “under-salting”!)


Grilled Tomatoes with Basil Vinaigrette
Makes 6 servings

3 yellow tomatoes
3 red tomatoes
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs

Clean and preheat grill. (You may also prepare this recipe indoors using a grill pan on the stovetop). Soak skewers submerged in water for at least ½ hr. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1-2 tablespoon oil; sprinkle with salt and pepper. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish with fresh basil, chiffonade cut.


Roasted Tomatoes with Feta and Basil
Makes 6 servings

6 plum tomatoes
Salt and pepper to taste
1/2 teaspoon Italian seasoning
2/3 cup crumbled feta cheese
1/4 cup Italian dressing
Handful fresh basil, chiffonade cut

Preparation

Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.


Herb-Tomato Crostini

Makes about 20 appetizer servings

1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt (large pinch or two small)
1/8 teaspoon pepper (or ‘small pinch’)
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese

Tip: This is a great ‘make ahead’ recipe. If you make this mixture the night before and allow to sit in refrig in a bowl, the flavors will be greatly enhanced when you serve them the next day. Don’t top the bread until just before serving. (to prevent bread from becoming soggy). Another idea is to serve the topping in a bowl and serve cut bread in basket to side. That way guests can assemble themselves!

Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.

Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.