Tomato Time

I am not a tomato person. I have never liked tomatoes, which includes tomato sauce (even on pizza) and ketchup.  But in my wanting to grow my knowledge in all things culinary I decided to make something very tomatoey – gazpacho! 

I first placed roughly chopped super ripe fresh tomatoes, cucumber, red bell pepper, shallot, garlic, sherry vinegar and sea salt in a large bowl, stirred and let that sit for 30 minutes to let the flavors develop.

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Then I placed the contents of the bowl in my blender with olive oil…

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and blended and blended and blended until it was completely liquefied.

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I refrigerated for a couple of hours and served topped with a drizzle of olive oil, diced cucumber, diced red pepper and chives.

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The Verdict: Making gazpacho was WAY easier than I ever imagined!  For some reason I thought it would be difficult, it was not.  And even though I am not a tomato eater I did eat it and did actually like it.  It definitely makes a nice side for a hot summer day!

Gazpacho
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Ingredients
  1. ½ English cucumber, peeled and seeded, 2” diced the remainder roughly chopped
  2. ½ Red bell pepper, 1/8 cup diced the remainder roughly chopped
  3. 2 lbs very ripe and very fresh tomatoes, roughly chopped
  4. ½ shallot, roughly chopped
  5. 1 clove garlic, minced
  6. 2 TB sherry vinegar
  7. Flaky sea salt, to taste
  8. 3 TB olive oil, plus more for serving
  9. Chives, chopped, for serving
Instructions
  1. Set the diced cucumber and red pepper aside in the refrigerator.
  2. Place the remainder of the cucumber, red pepper, tomatoes, shallot, garlic, sherry and salt in a large bowl. Stir and let it sit at room temperature for 30 minutes.
  3. Place the contents of the bowl in a blender with olive oil. Puree for several minutes until the tomato mixture is completely liquefied and thin. Chill for at least an hour (up to overnight) in the refrigerator.
  4. Serve drizzled with oil and topped with diced cucumber, red pepper and chives.
Notes
  1. Serve alongside toasted bread.
Adapted from Bon Appetit
Adapted from Bon Appetit
Cooking with Rosemary http://www.cookingwithrosemary.com/
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