Saturday, July 20, 2013

Golden Gazpacho

My yellow cherry tomatoes are prolific this year! And, they are so very sweet. I harvest so many tomatoes each day that I've been coming up with new things to do with them every day. Here's my luncheon special. Especially delicious cold, so very enjoyable when the temps are over 100F at lunch or dinnertime.


2 cups halved yellow cherry tomatoes
1 cucumber, peeled and cored
1 yellow pepper, or several small yellow peppers
1/2 cup chopped mild sweet onion
1/2 jalapeno pepper, chopped
1/2 tsp garlic, minced
2 Tbs extra virgin olive oil
2 Tbs fresh lemon juice
several grinds of pepper
several grinds of sea salt

Directions: Place the cherry tomatoes through the lemon juice in a food processor. Pulse until the vegetables are in smallish pieces, about 1/2 to 1/4 inch. Taste, adding salt and pepper as needed.

Serves 2, easily doubled

Stealthy Cooking Tip: Looking for a way to increase your vegetable intake? Vegetable soups are a certain way to add several servings of vegetables in one delicious bowl. Use seasonal vegetables. They're less expensive, fresher, and easier to find. That said, make this dish in the height of summer, when yellow tomatoes, cucumbers, peppers, and onions are ready to be picked from the garden - either your garden or the grower close to you.

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