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.