I made gazpacho two nights in a row a few days ago. I happened upon a guy at the farmers’ market selling bags of slightly mushy (but not bad yet) tomatoes for $1 each – and each bag was probably 3-4 pounds of tomatoes! I snagged one bag of heirlooms (these are $5.99/pound at Whole Foods!) and one bag of normal ones. So then I had to use them up quickly. This is what I came up with.
Ingredients (2 large portions)
- 2-3 very large tomatoes (or maybe 5-6 medium ones) – I actually liked it best with the regular tomatoes; heirlooms are sweeter and best enjoyed alone!
- 3 cloves of garlic (more or less depending on how much you like it)
- (optional: 1 small zucchini or summer squash, shredded – I liked it better without, but it’s still good)
- 1 ear of raw corn (cut off the cob)
- 1/2 teaspoon each: dried oregano, chili powder, cumin
- salt & pepper, to taste
- 2 tablespoons balsamic vinegar (to taste; add one tablespoon and then mix – then add more if needed)
- In a food processor blend up the garlic. Roughly chop the tomatoes and add them as well. Blend until it’s a nice puree. If you want to add zucchini/summer squash, add it now and blend some more. I added summer squash the first night and left it out the next; I preferred it without but it does add a nice flavor if you’re into summer squash.
- You can add the corn to the food processor OR you can just mix it in – I like to add half to the processor and have the other half remain in whole kernels in the soup.
- Dump everything in a bowl and add the spices and balsamic vinegar. Mix well and tweak everything to your own preference.
Serve chilled. Enjoy What’s your favorite summer soup?
P.S. If you’re food combining, this is neutral – all raw veggies! Enjoy with anything.